Ok, I think I’ve sort of solved the mistery. Another study says:
“The proximate analysis of coconut flour per 100 g sample is as
follows: moisture, 3.6%; ash, 3.1%; fat, 10.9%, protein, 12.1%; and
carbohydrates 70.3%. Coconut flour contained 60.9% total dietary
fiber, 56.8% insoluble and 3.8% soluble”
This means that they count dietary fibers as carbohydrates as well. I didn’t know that… in that case, the differences between different brands might just be a definition of what is a dietary fiber and what is a carbohydrate.
Sorry guys! I sort of get it now!
This is the link to the study: