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<blockquote data-quote="JoKalsbeek" data-source="post: 2115529" data-attributes="member: 401801"><p>It's always the carbs you want to look at, no matter the food type. The "of which sugars" is kind of useless, as all carbs turn to glucose, not just sugars, but the starches too. To start out with, they shouldn't be more than 5 grams per 100 grams of product, to keep it relatively simple. Once you get the hang of it, you can carb-count a little more extensively, but for now, do yourself a favour and keep it simple. 5 per 100 grams is okay to start with.</p></blockquote><p></p>
[QUOTE="JoKalsbeek, post: 2115529, member: 401801"] It's always the carbs you want to look at, no matter the food type. The "of which sugars" is kind of useless, as all carbs turn to glucose, not just sugars, but the starches too. To start out with, they shouldn't be more than 5 grams per 100 grams of product, to keep it relatively simple. Once you get the hang of it, you can carb-count a little more extensively, but for now, do yourself a favour and keep it simple. 5 per 100 grams is okay to start with. [/QUOTE]
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