Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2025 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Wholemeal (Brown) bread or Wholegrain bread?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="phoenix" data-source="post: 328537" data-attributes="member: 12578"><p>Re US. I know in the past they used different methods of analysis to the UK. I think that may have changed but am not sure. That resulted in differences in carb counts between the 2 countries (and the US includes fibre in the carb count where it's been deducted on ours)</p><p>Re UK:</p><p>.</p><p></p><p>In the UK the standard accepted data is normally "McCance and Widdowson's The Composition of Foods but it could be tables from elsewhere.The regulations also say that</p><p><strong>"care is needed when using published values and manufacturers should satisfy themselves that values are representative</strong></p><p><strong>of their particular product"</strong></p><p></p><p>You can download a copy of Widdowsons for excel if you really want. (and data bases from lot's of European countries)http://www.eurofir.net/eurofir_knowledge/european_databases</p><p> The US data base is interactive and is the basis of a lot of the carb counting/calorie counting sites online.</p><p><a href="http://ndb.nal.usda.gov/" target="_blank">http://ndb.nal.usda.gov/</a></p></blockquote><p></p>
[QUOTE="phoenix, post: 328537, member: 12578"] Re US. I know in the past they used different methods of analysis to the UK. I think that may have changed but am not sure. That resulted in differences in carb counts between the 2 countries (and the US includes fibre in the carb count where it's been deducted on ours) Re UK: . In the UK the standard accepted data is normally "McCance and Widdowson's The Composition of Foods but it could be tables from elsewhere.The regulations also say that [b]"care is needed when using published values and manufacturers should satisfy themselves that values are representative of their particular product"[/b] You can download a copy of Widdowsons for excel if you really want. (and data bases from lot's of European countries)http://www.eurofir.net/eurofir_knowledge/european_databases The US data base is interactive and is the basis of a lot of the carb counting/calorie counting sites online. [url=http://ndb.nal.usda.gov/]http://ndb.nal.usda.gov/[/url] [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Wholemeal (Brown) bread or Wholegrain bread?
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…