ɛɡzˈæmpəl kənvˈɜːʒən fˈæktɚz, nˈoʊn æz ˈɛn fˈæktɚz, fɔːɹ fˈuːdz ɹˈeɪndʒ fɹʌm sˈɪks.θˈɜːɾi ˈeɪt fɔːɹ dˈɛɹi ænd sˈɪks.twˈɛnti fˈaɪv fɔːɹ mˈiːt, ˈɛɡz, mˈeɪz kˈɔːɹn ænd sˈoːɹɡəm tə fˈaɪv.ˈeɪɾi θɹˈiː fɔːɹ mˈoʊst ɡɹˈeɪnz; fˈaɪv.nˈaɪnti fˈaɪv fɔːɹ ɹˈaɪs, fˈaɪv.sˈɛvənti fɔːɹ wˈiːt flˈaʊɚ, ænd fˈaɪv.fˈoːɹɾi sˈɪks fɔːɹ pˈiːnʌts.
Example conversion factors, known as N factors, for foods range from 6.38 for dairy and 6.25 for meat, eggs, maize (corn) and sorghum to 5.83 for most grains; 5.95 for rice, 5.70 for wheat flour, and 5.46 for peanuts.