Bla, Bla, Blargh!

[ridicully]

How much don't I want to look at food analysis?

It doesn't help that not only are there millions of acronyms:
(Luzerne/Alfalfa: XP=22%, XF=24%, T=17% d. uS, XX=41%, ME=9,8, NEL=5,8, ...)
But sometimes there are different ones for one thing
(XP=RP),
the books are switching merrily between German and English acronyms
(XP=CP),
and some things only have English acronyms
(Säure-Detergentien-Lignin=Acid Detergent Lignin=ADL).

But most of all I just can't motivate myself to be interested in the differences of digestibility between boiled and raw potatoes in swine and cattle.