I want to say that food manufacturers are allowed up to a 20% error rate in terms of their nutritional information, which makes being accurate very difficult and yet another reason to eat more "real" food and less out of a box.
I noticed something weird yesterday evening. I had a baked potato with dinner. For planning purposes, I entered it raw as weighed in grams, then once I cooked it, I weighed it in grams again...and there was a 10 calorie difference. Not a huge deal, but how did 10 calories get added just by cooking?
I guess it all just goes to show it's not an exact science by any means. I often wonder just how accurate it really is, and hope that the overages and shortages just even each other out.
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Cassie
"If you drop an egg, you don't say, 'Oh, shoot' and drop the other 11, do you?"
-Source unknown, but obviously brilliant
Reached goal 4/16/2010...but kind of afraid to look these days 
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