However, I'm a little confoozled by the formula. I went back and tried it
on some foods in FitDay, and for some of them it was dead on (such as
psyllium husk - the total carbs for those per cup serving is around 108g,
with 96g of that being fiber - and the formula came out at 12g of carbs).
However for other foods it didn't come out right - such as flax seed
(which
for one cup shows as around 53g total carbs, 24g fiber, and the formula
makes it 43g carbs). For some baked goods, it came out very close (such
as
wheat bran bread), and for others it didn't (for French bread, the formula
total actually came out higher than the total carbs listed, though only
fractionally so). Even some fruits and veggies - broccoli came out pretty
close by the formula (4.6g total, 2.6g fiber, 2.8g formula), avocado less
so
(10.79g total, 7.3g fiber, 5.5g by the formula). So I'm not sure why it
works well on some foods and not on others, unless I'm also missing
something.


the 4-9-4 formula is only a rough estimate

see

http://www.nal.usda.gov/fnic/foodcom...faq.html#4-9-4

For multi-ingredient foods which are listed by brand name, calorie values
generally reflect industry practices of calculating calories from 4-9-4
kcal/g for protein, fat, and carbohydrate, respectively, or from 4-9-4 minus
insoluble fiber. The latter method is frequently used for high-fiber foods
because insoluble fiber is considered to provide no physiological energy.

and

http://www.dietsoftware.com/a****er.shtml

look up a****er conversion factors

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