Why doesn the sum of the sugars, dietary fiber and starch equal the value for total carbohydrate in NDS-R?
The values for the three components of the carbohydrate are often taken from a variety of sources, mainly food analyses appearing in the scientific literature. Generally, for a single food entry, the fiber value is from one data source, the sugar values from another, and the starch value from a third. The total carbohydrate value is usually from the USDA database.
