Ever wondered how the caloric value for different foods is measured? I mean, everything must have a neat label that informs you, the consumer, about the contents and caloric value of the product you’ve just picked up in your friendly neighborhood (or not) supermarket. But how are those values established ?
Well, it seems that there is a pretty interesting way of measuring the caloric value, the proteins, carbohydrates and fats in any food.
Here is a good starting point: http://www.slate.com/id/2099285/
Some interesting links derived from that:
The Kjeldahl method: http://en.wikipedia.org/wiki/Kjeldahl_method
Wilbur Olin Atwater: http://en.wikipedia.org/wiki/Wilbur_Olin_Atwater - the father of measuring caloric values and food composition. Everything that is done today is more or less derived from the work of this guy.
USDA Nutrient Database: http://www.nal.usda.gov/fnic/foodcomp/search/