GIFSQ Tools · Module 1 — Food Composition & Proximate Analysis · Tool 14 of 500
Move a nutrient value between the as-received (wet) basis and the dry basis. Enter the value, the moisture, and the direction.
Try sample values — fills the form with the worked example below.
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Converted value (%)
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Dry matter (%)
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Entered value (%)
Equation: Dry matter % = 100 − moisture %
Value (dry basis) = value (wet basis) ÷ (dry matter % ÷ 100)
Value (wet basis) = value (dry basis) × (dry matter % ÷ 100).
Method: Proximate analysis basis conversion, AOAC official methods practice and ISO 1442 — results on a dry basis remove the effect of water so foods with different moistures can be compared.
Assumptions: the moisture value belongs to the same sample and the same basis as the nutrient value; drying removes water only.
Limitations: a dry-basis value always reads higher than the wet-basis value for the same sample — a number that does not is a sign the moisture or the direction is wrong; the conversion does not correct for volatile losses on drying.
Rounding: results to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Value (dry basis) = value (wet basis) ÷ (dry matter % ÷ 100)
Value (wet basis) = value (dry basis) × (dry matter % ÷ 100).
Method: Proximate analysis basis conversion, AOAC official methods practice and ISO 1442 — results on a dry basis remove the effect of water so foods with different moistures can be compared.
Assumptions: the moisture value belongs to the same sample and the same basis as the nutrient value; drying removes water only.
Limitations: a dry-basis value always reads higher than the wet-basis value for the same sample — a number that does not is a sign the moisture or the direction is wrong; the conversion does not correct for volatile losses on drying.
Rounding: results to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Protein 10.00 % on a wet basis, moisture 20.00 %. Dry matter = 100 − 20.00 = 80.00 %. Protein on a dry basis = 10.00 ÷ 0.80 = 12.50 %. Back the other way, 12.50 × 0.80 = 10.00 % wet basis.
Enter values above to see results.
Dry-basis values let you compare a wet food with a dry one. Moisture 0 % leaves the value unchanged; moisture near 100 % makes the dry-basis value very large — check the moisture first. Tool 14 of 500 — GIFSQ
