Dry Matter Calculator
Use this dry matter calculator to convert a food's guaranteed analysis from as-fed values into dry matter basis percentages. The page follows the same Omni Calculator method: subtract moisture from 100 to find the dry matter percentage, then divide each nutrient's as-fed value by that dry matter fraction and multiply by 100. It also estimates carbohydrate by difference.
| Nutrient | As Fed | Dry Matter Basis |
|---|
--
Run the calculator.
What This Dry Matter Calculator Helps You Do
This page brings the calculator, formula, examples, and reference notes into one V3 layout so the workflow is easier to follow and easier to verify. Instead of leaving the logic separated from the explanation, the page keeps the main inputs and the educational content together.
Use the calculator first to get a quick answer, then use the formula and examples sections to understand how the result is derived. That pattern is useful when you need a fast answer now but still want enough detail to check that the output matches the task you are solving.
The related FAQ and reference sections also help reduce misinterpretation. They are meant to explain where the formula applies, where assumptions matter, and when a simple calculator result should be treated as a planning estimate rather than a final professional conclusion.
How to Calculate Dry Matter Calculator
- Enter moisture: Start with the moisture percentage shown on the food label.
- Enter the guaranteed analysis: Add protein, fat, fiber, and ash as-fed percentages.
- Calculate dry matter: Subtract moisture from 100 to find the portion of the food that is not water.
- Convert each nutrient: Divide each nutrient by the dry matter percentage and multiply by 100.
- Estimate carbohydrate by difference: Subtract moisture, protein, fat, fiber, and ash from 100 to estimate carbohydrate as-fed.
Dry Matter Calculator Formula
| Variable | Meaning | Unit |
|---|---|---|
| Moisture % | The percent of water in the food | % |
| Nutrient as-fed % | The guaranteed-analysis value before correcting for moisture | % |
| Dry matter basis % | The nutrient percent after removing moisture from the comparison | % |
Use the worked examples below to check how the formula behaves with real values. If the result looks unexpected, verify the unit assumptions and the meaning of each variable before interpreting the answer.
Worked Examples
- Moisture: 78%
- Protein: 10%
- Fat: 5%
- Fiber: 1%
- Ash: 2%
Result: Dry matter is 22%, and protein on a dry matter basis is about 45.5%.
This shows why wet-food nutrient percentages often look low until moisture is removed.
- Moisture: 10%
- Protein: 28%
- Fat: 16%
- Fiber: 4%
- Ash: 7%
Result: Dry matter is 90%, and protein on a dry matter basis is about 31.1%.
Dry foods need less correction because moisture is already low.
- Scenario: Two foods with very different moisture levels
Result: Dry matter basis puts both foods on the same moisture-free basis.
That makes label comparison much more meaningful.
How to Interpret Your Results
| Range | Meaning | Action |
|---|---|---|
| High moisture food | Large gap between as-fed and dry-matter values | Use dry matter basis before comparing it with kibble or lower-moisture foods. |
| Low moisture food | Smaller correction from as-fed to dry-matter values | The label already sits closer to a moisture-free comparison. |
| Totals above 100% | Input error | Recheck the guaranteed analysis before interpreting the result. |
Frequently Asked Questions
References
Last reviewed: March 12, 2026