Available Carbohydrates

The following is the calculation for available carbohydrate in a food product: –

Available carbohydrate equals 100% minus – moisture, ash, fat, protein and fibre.

Available Carbohydrate also equals Total carbohydrates minus fibre.

Where fibre is declared on a label it should be the available carbohydrates (not total carbohydrate) which is declared.

See Nutrition How-to.