Hi David,

There are a few "Available Carbohydrate" tagnames which are fairly explicit, noting the components, and differentiating "by summation" vs "by difference" and "by weight" vs "as monosaccharide equivalents". Attached are two papers, old but likely still relevant, on this issue. Maybe not highly relevant to you, but they may be to people who have not appreciated the complexity of what we simply call carbohydrate. 

Burlingame, B.A. (1998). Proximate methods and modes of expression: variability as a harmonization issue. Proceedings of the 21st National Nutrient Databank Conference (1996, Baton Rouge), 122-127.

Monro, J.A.; Burlingame, B.A. (1996). Carbohydrates and related food components: INFOODS tagnames, meanings and uses. Journal of Food Composition and Analysis, 9, 100-118.

Cheers, Barbara


--------------------------------------------------------
Barbara Burlingame, Ph.D.
Professor of Nutrition and Food Systems
College of Health
Wellington, New Zealand
Mobile NZ: +64 (0) 22 176 6016
Mobile Italy: +39 340 699 9545
Skype: barbara.burlingame


On 21 December 2017 at 02:59, Haytowitz, David <[log in to unmask]> wrote:

Hello:

   As we redesign our Nutrient Databank System we will be adding “Available Carbohydrates” to the database.   We understand “Available carbohydrate” to be the sum of sugar and starch, However, we wonder which sugars are included in the value for sugar.  Is the value for sugars just the sum of the individual monosaccharides and disaccharides (sucrose, glucose, fructose, lactose, maltose, galactose) or do they include other sugars (Dextrins, inulin, oligosaccharides, organic acids and sugar alcohols)?

  Thanks,

 

David

 

David B. Haytowitz

Nutritionist

Nutrient Data Laboratory, USDA-ARS

10300 Baltimore Ave.

B-005, Rm. 161, BARC-West

Beltsville, MD   20705

Ph. 301-504-0714

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