Proximates are used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents.
What people consider proximates may vary, but usually includes:
- Water
- Carbohydrates
- Proteins
- Dietary fibres
- Fatty acids
- Ash
- Vitamins
- Dietary minerals
- Alcohol
What makes proximates particular is that the total of their presence in the food must always sum up to (nearly) 100%. The nutritional information on food containers usually specifies the nutrients in terms of proximates, but these seldom add up to 100%, indicating that the manufacturer left out some of the insignificant ones such as water.