All food can be analysed and divided into its constituent percentages of protein, fat, water, ash, fibre and carbohydrate. Carbohydrate is not as easily analysed in a laboratory. The carbohydrate content of any food can, therefore, be calculated by subtracting the levels of protein, fat, water, ash and fibre from 100%. This is also called the Nitrogen Free Extract (NFE).
Articles in this section
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- Coprophagia (eating stools)
- I've run out of food, what should I feed in the meantime?
- How do you calculate the Carbohydrate content? Nitrogen Free Extract (NFE)
- Raw Food Hygiene - Bacteria (salmonella, e. coli etc)
- Dilated Cardiomyopathy (DCM) Scare - a "groundless attack" on grain-free food by the big three brands
- What temperature is your food cooked at?
- Legumes & Sweet Potato