Food analysis is done based on global parameters listing the main components.The analyses is printed on the package listing fat, protein, fiber, moisture. Now the data presented while factual does not really convey the true dietary value of the food. This is because it looks at very broad spectrums without consideration given to the nutritive values of the source. The broad analysis for our products is listed on each packge. For a more representative view of our products the following nutrient profiles convey the blending averages for each nutrient listed by the certifying agencies.

As we delve further into the nutritional aspects of the raw food diet many surprising facts start to appear. For instance, the fat content listed in the analyses done on this, and any other food available, does not give information related to the percentage of saturated, unsaturated, and polyunsaturated fats.

The ash content is actually a vital part of the food, containing all the minerals required as nutrients. This is assuming they are in a state still digestible by the animal, at a rate the animal can control. By this we mean that any cooking of the material can cause the minerals to bind with each other, rendering minerals unusable, making an elevated ash content a negative.

Sodium content is listed. Since most raw diets do not add salt they tend to be low in sodium. This is not always true in processed food. Something worth noting given the array of evidence showing negative long term effects of high salt diets.

If you are so inclined to investigate this further, and in the absence of readily available extensive lab tests, I would suggest going to this site at the U.S.D.A. This will give you some inkling of the list of available nutrients in the raw diet.