Overview

carbohydrate by difference


Related Overviews

 

'carbohydrate by difference' can also refer to...

 

More Like This

Show all results sharing this subject:

  • Medicine and Health

GO

Show Summary Details

Quick Reference

Historically it was difficult to determine the various carbohydrates present in foods, and an approximation was made by subtracting the measured protein, fat, ash, and water from the total weight. Carbohydrate by difference is the sum of nutritionally available carbohydrates (dextrins, starches, and sugars), nutritionally unavailable carbohydrate (pentosans, pectins, hemicelluloses, and cellulose), and non-carbohydrates such as organic acids and lignins.

Subjects: Medicine and Health.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.