I hear you Bobbie. I have been researching how carb content is expressed and according to
Binky's site, the AS FED or DRY WEIGHT values are much more accurate for calculating carb content than the "guaranteed analysis" on most packaging.
Here is what the site says:
1.) Obtain "as fed" or "dry weight" values of protein, fat, carbohydrate, fiber, and phosphorus from manufacturer. Cross check: if you also have values for water and ash, the values of protein, fat, carbohydrate, fiber, ash, and water should add up to 100%. None of them should be negative.
2.) Calculate the amount of protein, etc, in 100 grams of food by dropping the percent sign. (Example: if a food is 9.5% protein, 100 grams of that food will contain 9.5 grams of protein.)
3.) Calculate total calories by multiplying protein by 3.5, fat by 8.5, and carbohydrate by 3.5, and summing the results.
4.) Calculate percent of calories from protein by dividing 3.5*protein by total calories. Calculate percent of calories from fat by dividing 8.5*fat by total calories. Calculate percent of calories from carbohydrate by dividing 3.5*carbohydrate by total calories. Cross-check: these numbers should add up to 100%, except for rounding error.
Yeah, my head is spinning, too LOL, but I hope to use these calculations for some Canadian made foods.
PS I believe the "DRY" is just the AS FED with the moisture (water) removed.