Sun, Aug-20-23, 10:49
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Plan: P:E/DDF
Stats: 225/150/169
BF:45%/28%/25%
Progress: 134%
Location: NC
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Quote:
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Originally Posted by dan_rose
Hi Jey, does Marty provide any information regarding how the nutrient ratings are obtained? In particular, why is Mackeral at 80% but canned Mackeral is only 52% (on a Nutrient per serving basis).
My understanding is that canned fish is cooked in the can so nothing is missing albeit I guess if the temperature is higher or longer than normal cooking, some nutrients could be degraded. Also, in some cases, the bones are left in and are soft enough to eat so presumably that would make canned fish more nutritious.
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You may need to ask Marty that in the ON Community. I know he different ratings for the Satiety Index. He gave some broad comparisons to what he uses compared to the Tufts Nutrient Profile system. https://optimisingnutrition.com/tuf...ranking-factors
But sorry, I have no idea why the difference between canned and fresh mackerel  |
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