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Nutritional value

Term for the physiological value of a food, depending on the quantity and ratio of its ingredients. However, this also depends on the type of preparation and the combination of individual foods. The main components of the nutritional value for a food are the "big four", which are the calorific value, and the content of proteins, carbohydrates and fats. The content of minerals and vitamins also plays a role. The usable energy is called the physiological calorific value. This value corresponds to its energy content when "burned" in the body; the evaluation of this combustion is called quantitative nutritional value. This is expressed in kilojoules, although the outdated term kilocalorie is still commonly used. Conversion:

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