But for relatively unprocessed foods, seems completely reasonable to me at first glance. The relative sugar content of, say, an apple, is dependent on all sorts of parameters (sun, water, soil…). The gluten content of wheat, iron content of vegetables, all of these things are variable. The more “natural” a food is, the higher the variability (as opposed to, say, artificial candy — that should be pretty uniform).
For highly processed foods, I agree.
But for relatively unprocessed foods, seems completely reasonable to me at first glance. The relative sugar content of, say, an apple, is dependent on all sorts of parameters (sun, water, soil…). The gluten content of wheat, iron content of vegetables, all of these things are variable. The more “natural” a food is, the higher the variability (as opposed to, say, artificial candy — that should be pretty uniform).