understanding carbs

got a little hungry tonight, and had a cracker from a box I had in the
cupboard. They were quite yummy (or I'm just very hungry) so I looked that
the box and nutrition label.

Cals: 80
Fat: 3g
carbs: 11g
fiber: 1g
sugar: 2g
protein 1g

OK - math:
9*3=27
4*11=44
4*1=4
4*1=4
27+44-4+4=71

OK, first, on the carbs. If there are 11g listed, less than 1 is fiber, 2
is sugars... what are the other 9g?

And, based on the math - where do the extra 9 cals come from?

"jayjay" wrote in message
...
got a little hungry tonight, and had a cracker from a box I had in the
cupboard. They were quite yummy (or I'm just very hungry) so I looked
that
the box and nutrition label.

Cals: 80
Fat: 3g
carbs: 11g
fiber: 1g
sugar: 2g
protein 1g

OK - math:
9*3=27
4*11=44
4*1=4
4*1=4
27+44-4+4=71

OK, first, on the carbs. If there are 11g listed, less than 1 is fiber,
2
is sugars... what are the other 9g?

And, based on the math - where do the extra 9 cals come from?


Rounding G That's what I tell those bean counters when my report totals
don't exactly balance.......

I've found many products where the numbers just don't make sense. I just
don't why they find it necessary to add sugar to crackers. Can't they leave
it out of a few foods.

On Tue, 4 May 2004 19:16:52 -0400, "jayjay"
wrote:

got a little hungry tonight, and had a cracker from a box I had in the
cupboard. They were quite yummy (or I'm just very hungry) so I looked that
the box and nutrition label.

Cals: 80
Fat: 3g
carbs: 11g
fiber: 1g
sugar: 2g
protein 1g

OK - math:
9*3=27
4*11=44
4*1=4
4*1=4
27+44-4+4=71

OK, first, on the carbs. If there are 11g listed, less than 1 is fiber, 2
is sugars... what are the other 9g?

Flour or other grain stuff, I'd think. When they say sugar, they mean
things that are already sugar, not things that convert to sugar.

And, based on the math - where do the extra 9 cals come from?


Well, for one thing, I don't think you really get to subtract the
fiber carbs. They're still carbs and still a contributor of calories.
The subtracting is just a sort of diet device to reflect the fact that
fiber carbs affect the body differently. They're not calorie-free,
though. So, adding those 4 back in gets you to 75. The rest is
probably round-off error -- like maybe there's really 3.3g fat and
2.5g carbs or something of that sort.

Chris

jayjay wrote:
OK, first, on the carbs. If there are 11g listed, less than 1 is fiber, 2
is sugars... what are the other 9g?

starches

And, based on the math - where do the extra 9 cals come from?

Gram counts are rounded. If you have an extra half gram of fat, protein
and carb, that's a possible 8.5 calories variance. And calories are
rounded to a multiple of five, as well. So if the math is less than 10
calories difference, the label is probably correct.

--
jamie )

"There's a seeker born every minute."

Pentax, the Official Misleading Ad Campaign of the Internet

jayjay wrote:

got a little hungry tonight, and had a cracker from a box I had in the
cupboard. They were quite yummy (or I'm just very hungry) so I looked
that the box and nutrition label.

Cals: 80
Fat: 3g
carbs: 11g
fiber: 1g
sugar: 2g
protein 1g

OK - math:
9*3=27
4*11=44
4*1=4
4*1=4
27+44-4+4=71

OK, first, on the carbs. If there are 11g listed, less than 1 is fiber,
2
is sugars... what are the other 9g?

Are you aware that crackers are made from grain? They're telling you that
OF the total 11g of carbohydrate, 1 gram is fiber and 2 grams are sugar,
the rest is the grain (a major source of carbohydrate).

And, based on the math - where do the extra 9 cals come from?

--
The post you just read, unless otherwise noted, is strictly my opinion
and experience. Please interpret accordingly.

"Beverly" wrote in message
...

"jayjay" wrote in message
...
[]

I've found many products where the numbers just don't make sense. I just
don't why they find it necessary to add sugar to crackers. Can't they
leave
it out of a few foods.

I think they use high fructose corn syrup in almost everything because it
'improves' (subjective, I know) the texture and color. I believe it is hfcs
that gives processed white bread it's nice shiny brown 'crust'.
Teri

Teri wrote:
"Beverly" wrote in message
...

"jayjay" wrote in message
...

[]

I've found many products where the numbers just don't make sense. I just
don't why they find it necessary to add sugar to crackers. Can't they

leave

it out of a few foods.


I think they use high fructose corn syrup in almost everything because it
'improves' (subjective, I know) the texture and color. I believe it is hfcs
that gives processed white bread it's nice shiny brown 'crust'.
Teri

Tell me about it. I'm allergic to corn and try to avoid corn starch
(which I react to) and corn syrup (which I suspect I react to but I'm
not really sure.) It comes down to eating whole foods. At the moment
I'm eating some left-over grilled pork loin and some left-over steamed
broccoli. No corn products to be found (unless that pig was corn fed.) :-)

Taking control of my diet hasn't just meant managing calories and hunger
better, it's also meant getting the crap out of my life.

But to answer the original question, my husband asked me the other day
what was the difference between proteins, carbs and fat. I answered
(probably incorrectly) that proteins were amino acids, that fats were
lipid molecules and that carbs were sugar molecules of varying complexity.

Dally
244/180/169