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Old 11-05-2012, 11:51 AM   #8 (permalink)
cjohnson728
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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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