How to calculate carbohydrates and fats in the nutrition label of food

Carbohydrates are sugars, and fats are fats.

Carbohydrates.

Composed of carbon, hydrogen, and oxygen. They are called carbohydrates because they contain a ratio of hydrogen to oxygen in a ratio of 2:1, which is the same as water. Old nucleus: It is the three main nutrients that provide calories to the body.

The cheapest. Sugar in a popular sense means "white sugar."

glucose and various sugars". We found some carbohydrates that can't be represented by sugar. Now, "sugar" is not exactly the same as carbs.

If it's carbs, proteins, fats, vitamins, etc., these nutrients are actually a component of our food. The rice and meat we eat contain carbon, water, protein, fat, etc. Complex carbohydrates cause less blood sugar increases than simple carbohydrates.

Therefore, in the past we recommended diabetes.

The results of the study showed that different starchy foods have an effect on blood sugar and insulin.

The reaction has different effects. To demonstrate the effect of carbohydrates on blood sugar, scientists came up with the concept of glucose in the blood. A method to measure the relative effect of carbohydrate-containing foods on blood sugar.

In fact, the response to glucose in the blood is influenced by the quantity and quality of carbohydrates (GI only reflects quality), so it would be too biased to consider only the question of GI.

Dietary fiber. is a polysaccharide and carbohydrate, but it is a bit special. It cannot be digested and absorbed by the gastrointestinal tract to produce energy.

Dietary fiber is divided into two categories, soluble in water, absorbent, and expanded, and can be fermented by microorganisms in the large intestine. It is often found in liquid plant cells and intercellular matrix, mainly pectin.

a. Vegetable glue, viscose, etc.

Insoluble food fiber increases the volume of food in the intestines and stomach, absorbing only water. To the human body, it provides nothing, so it has no nutrients. It is involved in the circulation of the human body and blood.

It can only shorten the residence time of feces in the intestines and play a role in hydrating and defecation.

Carbohydrates are actually packed with dietary fiber, and Chenhui mainly depends on the proportion of dietary fiber in carbohydrates, and we need to supplement some vitamins and some trace amounts of calcium, iron, zinc and other elements, so as to meet the health of the body.

Carbohydrates include dietary fiber. Carbohydrate compounds are a large class of compounds composed of carbon, hydrogen and oxygen, and are the most abundant and widely distributed organic compounds in nature. Carbohydrates are also called carbohydrate compounds, and glucose, sucrose, starch and cellulose are all carbohydrate compounds.

The carbohydrates in the food nutrition facts list of the modern imitation state are not included in the dietary fiber of the dietary fiber, and now it is usually listed as the seventh largest nutrient, although it also belongs to carbohydrates, but because the amount of people ingesting is very small in recent years, it has caused some problems, so more emphasis is placed on the intake of dietary fiber should be increased, so it is listed as the seventh major nutrient, usually the carbohydrates in the food nutrition facts list refer to the carbohydrates that the human body can absorb. Dietary fiber is not included.

Carbohydrates do not include dietary fiber, as the nutrients they are rich in are different. Carbohydrate compound is a general term for substances composed of three elements: carbon, hydrogen and oxygen.

Structurally speaking, dietary fiber is a complex mixture of polymer pentosan or hexanan formed by the condensation of multiple monosaccharide molecules (generally more than 200) by non--1,4 glycosidic bonds, which is mainly the complex carbohydrate of the plant cell wall, which can also be called non-starch polysaccharide, that is, non-glucan polysaccharide. Its elemental composition is carbon, hydrogen, oxygen. And we also know that carbohydrates are defined as a class of compounds composed of three elements: carbon, hydrogen, and oxygen.

So from a structural point of view, it can be said that dietary fiber is a carbohydrate.

First of all, dietary fiber can promote gastrointestinal peristalsis, shorten the residence time of chyme in the intestine, and promote fecal excretion. secondly, it can slow down the absorption of glucose and reduce blood sugar levels after meals; In addition, it has the characteristics of water-holding expansion, and after encountering water, the volume increases, prolongs the gastric emptying time, and increases the sense of satiety, which is also an important factor in its application; In addition, it also has the effects of preventing cancer, lowering blood lipids, and improving diarrhea. From the perspective of its physiological function, it can also be said that dietary fiber is not considered a carbohydrate.

Chemical point of view: silver carbs contain dietary fiber;

Carbohydrates and dietary fiber are nutrients that are side-by-side and have no relationship. (As for the reason, other answers are also said, and the two have different effects.) Dietary fiber does not raise blood sugar, and from a nutritional point of view, it is reasonable to list it separately).

Carbohydrates can be divided into two categories, one is that can be used by the human body to produce terrestrial positive energy, which is called available carbohydrates; The first type of brother does not participate in energy supply and cannot be used by the human body, that is, dietary fiber, which is called unusable carbohydrates.

1. Foods with high fat content.

High-fat foods include nuts (peanuts, sesame, pistachios, walnuts, pine nuts, etc.), animal meats (fatty pork, lard, butter, ghee, vegetable oil, etc.), as well as fried foods, pasta, snacks, cakes, etc.

Low-fat foods include fruits (apples, lemons, etc.), vegetables (winter melon, cucumber, loofah, white radish, bitter gourd, leeks, mung bean sprouts, peppers, etc.), chicken, fish, seaweed, fungus, lotus leaf tea, vinegar, etc.

Vegetable oil: peanut oil, rapeseed oil, soybean oil, sunflower oil, safflower oil, flaxseed oil, purple oil, fish oil.

Animal meat, offal, all kinds of nuts such as walnuts, almonds, peanut kernels, decay seeds, etc., various legumes such as soybeans, red beans, black beans, etc., some grains such as corn, sorghum, rice, red beans, millet, etc.

2. Foods with high protein content.

Foods with a lot of protein include: livestock milk, such as cow's milk, goat's milk, mare's milk, etc.; Meat, such as beef, sheep, pork, etc.; poultry meat, such as chickens, ducks, geese, quails, ostriches, etc.; Eggs, such as eggs, duck eggs, quail eggs, fish, shrimp, crabs, etc.; There are also soybeans, including soybeans, large green beans and black beans, among which soybeans have the highest nutritional value, and it is a high-quality protein in infant food**; In addition, dried fruits such as sesame, melon seeds, walnuts, almonds, pine nuts and other dried fruits have a higher protein content.

3. Foods high in carbohydrates.

Protein-rich foods are: fish, meat, eggs, and milk contain high-quality protein.

Fat-rich foods are: foods with more fat, such as various oils: peanut oil, soybean oil, vegetable oil, sesame oil, and lard.

There are high-fat foods: from the type of food, eating can be divided into two types: meat and vegetarian. Eating meat mainly refers to meat, as well as some high-protein, high-fat foods, such as various chickens, ducks and other poultry, fish, meat of various animals (excluding protected animals), as well as eggs, milk, seafood, game, etc.

Vegetarianism mainly refers to non-meat food, that is, vegetables, fruits, and grains. Whether eating meat is good for health or vegetarian is better for health, there has been a debate throughout history, in fact, meat and vegetarian are not important, what matters is whether it can adapt to the needs of the body and whether it can be digested and absorbed by the body. As long as the body needs it at this time, meat and vegetables must be eaten.

No. Carbohydrates are a general term for monosaccharides, disaccharides, oligosaccharides (oligosaccharides), polysaccharides (mainly starch and non-starch polysaccharides). Sugar includes all monosaccharides and disaccharides, the former including glucose, galactose, fructose, etc., and the latter including lactose, sucrose, and maltose.

It can be seen that carbohydrates do not only refer to sugar, and the two cannot be completely equated.

Carbohydrates are the main components of cell structure and the main energy supply of the human body, and have important physiological functions to regulate cell activities. In terms of providing energy, carbohydrates are the most economical and important way for humans to obtain energy.

Carbohydrates should be sugar + others, such as general solids with subtraction: 100 - protein - fat - water - ash - dietary fiber; Addition for liquids: total sugars + starch.

According to the explanation in the general rules of GB28050, energy should be calculated as the sum of protein, fat, carbohydrates and dietary fiber (many places abroad do not calculate dietary fiber, but it may be classified as carbohydrates, but in China do not need to consider so much, directly in accordance with the requirements of the regulations).Therefore, the energy value in the first table is obviously not calculated at the end, but directly accumulated by using the energy value indicated in the raw materials, which is not correct. The calculation result of the three main nutrients in the second table is 2331kj, which is less than the labeled 2400kj, but this does not mean that there is a problem, because it is possible that he also counts the dietary fiber, but the table does not indicate the value of dietary fiber, which is also incorrect.

The new general rules will be mandatory from January 1, 2013, before which many food companies are feeling the stones to cross the river, will revise the nutrition labels of their products, there will inevitably be some things that are not enough, I believe that it will be better slowly.

In addition, the error that someone said upstairs does exist, but it is not the same concept as in this example. The energy itself is calculated based on the determined values of proteins, carbon water compounds, fats, etc., but it is only said that there may be numerical discrepancies when these three nutrients are revised, and the final energy will be +-3 10 discrepancies, but it will not be a difference of kj.

Food Nutrition Label Energy Calculation Method.

1.The International Harmonized Unit, known as the joule (j), or the card (cal). lkcal refers to the energy required to raise the temperature of 1000g of pure water from 15 to 16; 1 joule (j) refers to the energy required to move lkg of an object with a force of 1 newton (n).

kilojoules" (kj); mega mj. 1kcal=

2.The three major thermogenic nutrients card price.

Carbohydrates: (Fat: kJ (kcal) Protein: (kcal).

3.Calculation of NRV % value of food nutrition label: NRV value corresponding to each nutrient was detected according to GB28050-2011

For example, energy 8400kj protein 60g; fat 60g ; Carbohydrate 300g ; Sodium ion 2000mg

reference values), nutrient reference values. The nutrition content of the nutrition label should be indicated in terms of the content per 100 grams (milliliters) and/or per serving of food, together with the percentage of the nutrient content in the nutrient reference value (NRV). In May 2008, the Ministry of Health of China promulgated the "Food Nutrition Labeling Management Standards".

Nutrient Reference Value (NRV) is a reference standard for comparing the nutrient content of food on food nutrition labels, and is a nutritional reference scale for consumers when choosing food. The "Food Nutrition Labeling Management Specification" provides the standard nutrition of nutrient reference values (NRV) for food labels, which are formulated based on the recommended dietary nutrient intake (RNI) and appropriate intake (AI) of Chinese residents. The formula for calculating the nutrient reference value:

It is calculated as: x nrv 100% = y %.

Where: x = the amount of a nutrient in the food.

NRV = nutrient reference value for this nutrient.

y % = calculated result.

Refer to 28050 and a list of nutrients for common substances in food.

A: The question is too general, you have to look at the food to calculate the value.

Sugars are the main energy substances of the human body, and generally speaking, most of the sugars will be absorbed by the human body when the intake of zhi is normal.

The energy is harvested and supplied, and the small amount of power is converted into glycogen and non-sugar substances, that is, fats. Therefore, sugars are the main energy substances, and it can be said that they provide the most energy.

The calories provided per gram of protein are joules; The calories provided per gram of fat are joules; The calories provided per gram of sugar are joules. For details, please refer to it.

According to the national standard: protein and carbohydrate should be greater than 80% of the labeled amount, and energy, fat and sodium should be less than 120% of the labeled amount.

Some of the values in the nutrition facts table are sometimes measured directly or averaged, so that there will be a certain deviation in your conversion to energy.

You can refer to the provisions of GB28050 and allow errors!