However some foods cannot be analyzed by such a method and would need Food Nutritional Analysis done in a lab. Some examples of these foods that do not qualify for database analysis are: Kombucha tea, kale chips, jerky products, pickled vegetables, and deep fried foods. It is difficult, if not impossible, to calculate the nutrient values due to the complex processing of either oil or marinade absorbed, dehydration, or moisture loss from brine exchange. Only laboratory analysis can accurately determine the nutrient values.
Why does lab work take longer than database?
While database analysis has the advantage of a quick assessment the lab nutrition conversely is time consuming. All of the various nutrients have an AOAC method which differs either by instrument or other parameters. Furthermore, all lab instruments require calibration to ensure accurate measurements either through a standard or system suitability check. This calibration step often requires the most time. Once achieved multiple samples for a one time test can be performed.
There are public misconceptions about many aspect for laboratory analysis. There is no single food analyzer per se which can perform multiple nutrient testing. All labs receive foods for testing on a first come first served basis. To avoid chaos the item is scheduled to be tested within a time frame to allow other samples which have arrived earlier to be completed.