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Protein Calculation Formula:
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The protein calculation formula estimates protein content in food from nitrogen percentage using the conversion factor 6.25. This is based on the Kjeldahl method, which measures nitrogen content as an indicator of protein.
The calculator uses the protein calculation formula:
Where:
Explanation: The formula converts nitrogen content to protein content using the standard conversion factor derived from the average nitrogen content in proteins.
Details: Accurate protein estimation is crucial for nutritional labeling, dietary planning, food quality assessment, and meeting regulatory requirements in the food industry.
Tips: Enter nitrogen percentage (N) as a positive number. The calculator will automatically compute the protein content in grams per 100 grams of food.
Q1: Why use the factor 6.25?
A: The factor 6.25 is derived from the assumption that proteins contain approximately 16% nitrogen (100/16 = 6.25). This is a standard conversion factor for many food products.
Q2: Are there different conversion factors for different foods?
A: Yes, some foods have specific conversion factors (e.g., 6.38 for dairy, 5.70 for wheat) due to variations in amino acid composition.
Q3: What is the Kjeldahl method?
A: The Kjeldahl method is a standard laboratory procedure for determining nitrogen content in organic materials through digestion, distillation, and titration.
Q4: What are limitations of this calculation?
A: This method measures total nitrogen, which includes non-protein nitrogen, potentially overestimating true protein content in some foods.
Q5: How accurate is this calculation?
A: While widely accepted, accuracy depends on the specific food product and its nitrogen-to-protein ratio. For precise analysis, food-specific conversion factors may be needed.