Quote:
Originally Posted by tem_sat  Remember, when you are comparing a meat, such as 4 ounces of boneless and skinless rabbit which is extremely low in fat, the protein percentage must come up as the fat percentage comes down.
If you are comparing 4 ounces of boneless and skinless pork, the protein percentage must come down as that percentage differential is replaced by fat.
Lastly, if we are are comparing 4 ounces of bone-in skin-on chicken thigh, both fat and protein will come down as that weight is replaced by bone. |
Thx, good info. I think you were the one who gave me the dry matter conversions a while back when I asked.
I think it's good to know because a lot of people see "13% fat" on a canned food and think it's low in fat, etc. I know I did!