That DV is crafty and way less useful. Why not just give the percentage of the total, especially for fat and sugar? Why make us do the math. (Literally.)

Foodspace

Sure you look at these once in a while, but do you understand what you’re looking for?

Take a minute and have a look at this, from the FDA, which is a launch page.  Here is the actual food label guide.

For every 4 g of “sugars” there is the equivalent of 1 tsp of sugar in the product.  If the product contains fruit or dried fruit, some of this total will come from the fruit, but if there is not fruit, it’s likely just from added sugar.

The DV — the % on the label, does NOT tell you the percentage of fat, sodium, etc. in the product.  It tells the percentage of fat it contributes to the overall diet of a person eating 2,000 calories.  I know.  So just learn the 5 and 20 rule: If the % is 5 or less, it’s low in the…

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