The factor commonly used for Nitrogen to protein conversion in foods is

Correct option is B

✅ (b) 6.25:
· Protein content is often estimated by measuring nitrogen content and multiplying by a conversion factor.
· The factor 6.25 is based on the average nitrogen content in proteins, which is approximately 16% (100 ÷ 16 = 6.25).
· This means that for every gram of nitrogen, it’s assumed there are 6.25 grams of protein.
· Though some foods have specific conversion factors based on their amino acid composition, 6.25 is the standard general factor used across many food types.
❌ (a) 5.25: Lower than standard, not commonly used. ❌ (c) 6.75: Used in some specific cases but not general. ❌ (d) 7.25: Specific for some non-protein nitrogenous compounds, not typical protein.