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 (macronutrients) of the nutritional value of a food are the "big four", i.e. the calorific value and the content of proteins, carbohydrates and fats. Numerous micronutrients such as minerals and vitamins also play a role.

The energy released during the combustion (digestion) of nutrients in the organism is measured in kilojoules (kJ) and referred to as the physiological calorific value. This can be used to calculate the energy content of nutrients, which is important for certain diets, for example. Examples: 1 g carbohydrates = 17.2 kJ, 1 g fats = 38.9 kJ. The evaluation of combustion is called quantitative nutritional value. However, the outdated term kilocalorie is still commonly used. The conversion:

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Nutritional value

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