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Using a gas chromatograph, chemists burn a small sample of a food (or a thoroughly homogenized, uniform sample). The flame emitted by the burning sample emits light of various frequencies, corresponding to the individual elements and compounds present in the sample. The spectrum of light is analyzed to determine the chemical content of the sample.

Additionally, foods will be analyzed chemically, as what we call 'vitamins and minerals' in nutritional terms, we call organic proteins and acids, and inorganic metallic compounds. Each of these will have its own chemical properties which can be detected in a laboratory environment.

Usually, however, the values for complicated, prepared food items are estimated by calculating them mathematically from known values for basic food items.

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