carbohydrate by difference

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carbohydrate by difference Historically it was difficult to determine the various carbohydrates present in foods, and an approximation was often 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.