need to know asap! i made a similar product for a marketing class project, and i think the nutrition facts are about the same, so i want to add the starbucks on to the label i made. i need a picture, or the numbers, or both! thanks!
hope this helps..
http://www.starbucks.com/retail/nutrition_beverages.asp
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Every food you buy (except for produce) is required to have a nutrition facts label on the packaging. I've never seen soda, juice, milk, etc. without that label. So why is it that alcoholic beverages don't have nutrition labels on them? (at least to tell you how many calories and all that?)
Good question. I'm guessing its because alcohol is regualted differently than other food products. The Bureau of Alcohol, Tabaco and Firearms is the branch of government that controls that sort of thing.
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I went to a Korean supermarket and one product claimed that 2g of protein is 84% of your DV while another product claimed to have 10 calories… while it also said it had 39g of carbs.
As there are 4 calories per gram of carbs, this is impossible.
So I was wondering… is any food agency doing anything to protect consumers from inaccurate nutrition facts of foreign foods or am I doomed to mistrust all Asian products for the rest of my life?
There is a lot of inaccuracy in nutritional labeling just about anywhere. What you are saying sounds worse than in the US. You should probably look up data for comparable foods on the internet. Nutritional labeling is generally not a good way to plan your diet in any case.
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For the nutrion fact of cup noodles, is it including the soup or excluding the soup? (In another words, if you don’t drink the soup, will the sodium or calroie intake be lower than it says on the nutrition fact?)
includes everything except the container
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Say that I got some chicken and the nutrition facts said that it has 12g of fat. When I cook it does some of the fat get cooked off or is this how many grams are in it when it's cook? Does anything else go down or up (protein, carbs, etc)?
The major nutritional differences between raw and cooked foods are 1) cooked foods tend to be denser because the water is reduced during the cooking process and 2) vitamins are lost because they break down in the heat or get dissolved into the water.
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So, 3 oz of raw chicken will have less protein than 3 oz of cooked chicken because you have to start out with 4 oz of raw chicken to end up with 3 oz of cooked chicken.
As for the fat, that gets tricky. If you are broiling chicken breast meat not much fat is going to render out, boiling a chicken thigh with the skin on is going to render quite a bit. How much is hard to say because some chickens are fatter than others.
If you compare different nutritional databases you will get different answers for the same foods because of the way the foods were treated, etc.
The secret is to stop obsessing. Nutritional data should be considered guidelines. It may or may not reflect the piece of food in front of you. Even Lean Cuisine can't say exactly what is in each package.
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I'm looking for nutrition facts for turkey meat. Not lunch meat that you buy at a deli, but actual white turkey meat like you serve on thanksgiving. Does anyone know? Thanks!
It does depend how it is prepared and eaten. Sodium will vary with whether or not the turkey is brined or pumped. I love the skin, even though it adds fat. This site gives you some choices:
http://www.nutritiondata.com/foods-turkey%20breast000000000000000000000.html
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I would like to bottle my restaurant sauce to the whole world. How would I go by doing it? I know I need to get it analyze for nutrition facts and other stuff. What comes next? Contact FDA??? Thank you!!
1st you go to a lawyer and get a copy rite or a patton so no one else claim's the sauce it would be regestered
try couple book on the subject or contact fda and ask them how do you go about geting a lable and tested for market
befor you do contact get the patton or copy rite from the lawyer
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I look at the Nutrition Facts on foods like Ice Cream and Whipped Cream, etc… I always wonder whether the companies show all of the contents or if they hide some.
They should do by law but will attempt to hide some things by referring to them in a different way. The best example is the difference between 'sodium content' and 'salt content, where the sodium figure is about a third of the salt figure. Naughty…but legal, although now, in all fairness, most manufacturers show both.
Want to know how much sugar is in a product? Look under 'Carbohydrate content' and there should be a figure of 'as sugars' content. They are usually worked out as a percentage of 100 grams and also 'per serving/biscuit/etc'. Therefore, if a product has 28 grams of 'as sugar' content, that means the product contains 28% sugar.
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Can I have to nutrition facts for Jello oreo pudding?
PLEASE??
Additional Details
25 minutes ago
Actually, All i need is the Dietary fiber, the fat, and the Calories.
Yes
Check the label on the box
Federal requirement…!
0????
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How do the food processors figure out the food products' Nutrition Facts?
Ex. How do the food processors figure out how many calories (and so on) are in a granola bar?
they calculate the igredients they put in and how much they put in the granola bar and record it and then they add it up.
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