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Discussion Starter #1
Can someone explain to me metabolized engery and Kcal and how they are used to pick a good food?

For instances. Im looking at 2 different foods.
Food A.
One has 3551 kcal/kg and 404 kcal/cup
Protein 35%
Fat 14%
Fiber 6%

Food B
3656 kcal/kg and 364
Protein 28%
Fat 17%
Fiber 5%

So food A. has less Kcal/kg than B, But has a higher kcal/cup. A. also has higher protein and fiber, where B. has higher fat.

So whats more important
Kcal/kg or Kcal/cup? Whats the difference? And then in respect to ME? Thanks

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