Sat, Jan-29-05, 19:16
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Forum Founder
Posts: 37,233
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Plan: LC, GF
Stats: 241/188/140
BF:
Progress: 52%
Location: Eastern ON, Canada
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In the USA, manufacturers are permitted to pre-subtract fiber before calculating the caloric energy value of the food; this is often (but not always) done with high fiber foods.
From the USDA nutrient database FAQ's:
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... The Atwater system uses specific energy factors which have been determined for basic food commodities. These specific factors take into account the physiological availability of the energy from these foods. The more general factors of 4-9-4 were developed from the specific calorie factors determined by Professor Atwater and associates. For multi-ingredient foods which are listed by brand name, calorie values generally reflect industry practices of calculating calories from 4-9-4 kcal/g for protein, fat, and carbohydrate, respectively, or from 4-9-4 minus insoluble fiber. The latter method is frequently used for high-fiber foods because insoluble fiber is considered to provide no physiological energy. ............
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In the case of the Nalley Chili w. beans, the fiber content is very high so it has been pre-subtracted. If the fiber grams were not subtracted, the total carbs would show 41g.
hth,
Doreen
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