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As you can see in the table below, FCDBs are not always consistent with respect to the definition of carbohydrate. The term carbohydrates is defined in different ways:

1) Only available carbohydrates

2) Both available and unavailable carbohydrates (i.e. fibres) together.

This table gives an idea of possible confusion arising if the term ‘carbohydrates’ is used and the different values that will result from different methods (either direct measurement or by difference). Source: Monro, J and Burlingame, B. J of Food Comp and Analysis 9, 100–118 (1996)

|  | To avoid confusion it is recommended to use the following terms: Available carbohydrates: this refers to available carbohydrates only. Total carbohydrates: this refers to available carbohydrates plus dietary fibres.* But be aware that not all FCDBs are consistent in the use of these terms! *Strictly speaking: dietary fibre defined as unavailable carbohydrates. |  |

There are two different approaches with respect to the determination of carbohydrates:

1) By difference:

Carbohydrates is the weight fraction of a food minus the weight fractions of the other major components in food.

2) By direct analysis:

- after hydrolysis of starch, all sugars are measured and are summed.

- carbohydrates are calculated from summation of all individual carbohydrates

Go to the next page to learn more about carbohydrate determination by difference.

First we focus on total carbohydrates values as included in FCDBs.