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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g).
Nutrients can be grouped as either macronutrients or micronutrients (needed in small quantities). Carbohydrates, fats, and proteins are macronutrients, and provide energy. [7] Water and fiber are macronutrients, but do not provide energy. The micronutrients are minerals and vitamins. [7]
All macronutrients except water are required by the body for energy, however, this is not their sole physiological function. The energy provided by macronutrients in food is measured in kilocalories, usually called Calories, where 1 Calorie is the amount of energy required to raise 1 kilogram of water by 1 degree Celsius.
Macronutrient (nutrition) Add languages. Add links. ... Download QR code; Print/export Download as PDF; Printable version; In other projects
Consumer advisories for dietary nutrient intakes such as the United States Dietary Reference Intake, are based on the amount required to prevent deficiency and provide macronutrient and micronutrient guides for both lower and upper limits of intake. In many countries, regulations require that food product labels display information about the ...
The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the National Academy of Medicine (NAM) [a] of the National Academies (United States). [1] It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances (RDAs, see below).
By design, it premiers micronutrients over macronutrients, since most macronutrients contribute to food energy content (and thereby decrease the density measure). A food product with excellent micronutrient content may get a very low nutrient density, if it also has significant energy content, even if that energy is provided by healthy ...