Well, maybe this is a silly question:
There are a lot of quantifiable properties we sometimes like to watch in a food, like how many grams of carbs, protein or fat there is, how much omega 3/6, how mg of vitamins, minerals or other micronutrients certain food contains, etc.
Now, I was thinking, if some of those properties can be measured at home with some basic (and cheap) chemistry equipment. Like for example, I could measure how much fructose certain apple sort contains, or how much omega 3 is there in some oil. My knowledge of chemistry is rather limited, so I'd like to ask some chemist here if something like this is even possible - just for fun of it, or to learn a bit.