PFC ratio is a ratio of energy from Protein, Fat, and Carbohydrates, which makes up the whole energy source.
Protein, fat, and carbohydrates are the only sources of energy.
It is not a ratio of weight.
To calculate the PFC ratio, the weight (gram) shown on the nutrition facts table needs to be converted to energy (kcal).
Protein 1g = 4kcal, fat 1g = 9kcal, carbohydrate 1g = 4kcal
Carbohydrate 1g can range approximately between 3.85～4.2kcal depending on the food.
| Nutrition Facts Table (g) | Converted to energy (kcal) | P:F:C | |
|---|---|---|---|
| Energy | 132 kcal | (Total approx. 132 kcal) | (Total 100) |
| Protein | 6.6g | 26.4 kcal | 20 |
| Fat | 7.4g | 66.6 kcal | 50 |
| Carbohydrates | 9.7g | 38.8 kcal | 30 |
As seen in the table above, the PFC ratio of this whole milk is 20:50:30, which is the approximate average P:F:C balance of Japanese patients’ diet. This ratio is also regarded as a good nutritional balance for citrin deficiency patients in Japan. Please consult your doctor for the appropriate PFC balance.
| Nutrition Facts Table (g) | Converted to energy (kcal) | P:F:C | |
|---|---|---|---|
| Energy | 168 kcal | (Total approx. 168 kcal) | (Total 100) |
| Protein | 2.5g | 10.0 kcal | 6 |
| Fat | 0.3g | 2.7 kcal | 2 |
| Carbohydrates | 37.1g | 155.3 kcal | 92 |
As seen in the table above, the PFC ratio of this bowl of rice is 6:2:92. Patients are advised to combine other dishes that are high in protein and fat to balance the nutrient intake of the whole meal so that it is closer to a high protein, high fat and low carbohydrate diet.
To find out more about the nutritional data of different foods, please visit USDA’s FoodData Central here: https://fdc.nal.usda.gov/