Food Grade


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1 % of dry matter basis. To convert from composition on a dry matter basis to composition at 13% moisture, multiply the value by 0.87

2 stachyose and raffinose

3 includes all soluble sugars

4 includes soluble and non-soluble sugars

5 the sum of genistein, daidzein and glycitein aglycone equivalents

6 parts per million (equivalent to mg/kg or µg/g)