TPO - If you've ever wanted to know exactly what's in your packaged food, you're probably familiar with the black-and-white nutrition chart on food labels. This chart provides data on calories, protein, fat, and other nutrients. But have you ever wondered how these numbers are measured?
Foods are classified into three main macronutrients: protein, fat, and carbohydrates. These are the basic components the body needs, and each is measured in a different way.
- Protein is measured based on the amount of nitrogen, because protein contains nitrogen, while other nutrients do not. The amount of nitrogen is multiplied by a factor of 6.25 (because protein usually contains about 16% nitrogen) to determine the protein content. The two main methods for measuring nitrogen are the Kjeldahl method and the Dumas method, in which the Kjeldahl method is based on analyzing the amount of ammonia released from a food sample.
- Fat is determined by its solubility in organic solvents such as ether or chloroform. The difference in weight of the food sample before and after being treated with this solvent is the amount of fat.
However, this method is time-consuming and can be less accurate, so more advanced techniques such as nuclear magnetic resonance and ultrasound are gradually becoming alternatives, albeit at higher costs.
Carbohydrate is the body's main source of energy—usually measured indirectly by subtracting the weight of other substances such as protein, fat, water, ash, and alcohol from the total weight of the food.
Finally, to calculate calories, a traditional method is to use a bomb calorimeter, where food is burned and the change in water temperature gives a reading of the calories. However, this method is now less used because it is expensive and can give inaccurate results. Instead, the Atwater system is preferred, which calculates the calories from each energy-containing nutrient.
Many people ask the question, can we trust manufacturers not to exaggerate the nutrients in their products?
There isn't much scientific evidence for this, but today we have more accurate methods for calculating nutritional content, as well as convenient online databases and nutritional analysis services to give consumers more peace of mind.
According to Science ABC II
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