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Yes, this looks correct to me. You are right that you can’t just look at “as fed” values and your calculations look correct.Hello Columbine!
I use the recommendations of dr. Lisa, which are measured in percentage of calories: protein >50% calories, fat 20-40 % calories and carbs < 10% calories.
So, I have to take the typical analysis (or even the guaranteed analysis) and transform it to percentage of calories. To do this, I use this excel: If I put the analysis (from zooplus) of catessy in jelly in the excel, I get that 52% of calories come from fat, which is above the limit . So the analysis may be 4,5 % fat, but if you disregard water and consider the caloric content of ingredients, then you see that more than half of calories come from fat.
I don't claim the recommendations or calculation to be the right ones, but these are the ones I have found and use.
Many foods will look to be low fat on the surface because of as fed fat values being low, but they really are made up of lots of carbs and fats when you do the calculations. Especially prescription diets.