One Food, One Method

• 01 Against the Grain The Good Egg - Steak ‘n Egg Swap Remove

One Food, One Method. Each row is one measure; the best figure in a row is marked.

	01 Against the Grain The Good Egg - Steak ‘n Egg Swap Remove	+ Add A Food	+ Add A Food	+ Add A Food
01 Protein, Dry Matter Higher Is Better 26-32% dm reads typical mainstream.	01 The Good Egg - Steak ‘n Egg 50.0%
02 Carbohydrate Load, Dry Matter Lower Is Better Estimated, 6% ash assumed. iEstimated, not measured. It is what is left of the guaranteed analysis once protein, fat, fiber and moisture are taken out, with ash assumed at 6%. That leftover is mostly starch but also carries sugars and the fiber a crude-fiber test misses, so read it as a close estimate rather than an exact figure. Measured as fed, the same basis as the bag.	01 The Good Egg - Steak ‘n Egg 0% 0.0% as fed
03 Named Proteins In The First Five Count of named animal proteins. iThe count matches any named animal word in the opening five ingredients, so it also counts animal fats and flavourings as proteins. It is shown because it is one of the five measured lines, but it is too rough to call a winner on.	01 The Good Egg - Steak ‘n Egg 2 of 5
04 Flagged Additives Lower Is Better Matched against the flag list.	01 The Good Egg - Steak ‘n Egg None
05 Brand Recall History Lower Is Better Manufacturer, not recipe.	01 The Good Egg - Steak ‘n Egg None
Starch, As Fed iEstimated, not measured. It is what is left of the guaranteed analysis once protein, fat, fiber and moisture are taken out, with ash assumed at 6%. That leftover is mostly starch but also carries sugars and the fiber a crude-fiber test misses, so read it as a close estimate rather than an exact figure. Measured as fed, the same basis as the bag.	01 The Good Egg - Steak ‘n Egg 0.0%
Kcal / Cup	01 The Good Egg - Steak ‘n Egg --
First Five Ingredients	01 The Good Egg - Steak ‘n Egg Boneless Beef, Whole Eggs, Sweet Potato, Filtered Water Sufficient for Processing, Taurine

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Every figure here is the food's own. Protein and carbohydrate are converted to dry matter so foods of different moisture can be set beside each other; starch is estimated from the guaranteed analysis with ash assumed at 6.0%, and the recall record belongs to the manufacturer rather than to the recipe. Two rows are printed but never marked: the named-protein count, because the detection behind it is too rough to call a winner on, and calories, because neither more nor fewer is better without knowing the dog.