Hi all,
Can someone explain what "ash" is? The foods in the USDA database all have
an "ash" component. What is that? It sounds like it's some kind of
by-product of the analysis process. Is it usable by the body? Do I "count"
it when I'm figuring percent of calories or nutrients on a dry weight basis?
TIA!
Kathy Partridge
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Artworks website: <http://www.borg.com/~atelierk/>