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Based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. [2] The system was later improved by Annabel Merrill and Bernice Watt of the USDA, who derived a system whereby specific calorie conversion factors for different foods were proposed. [3]
The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. [1]
Lactose is a disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.. A carbohydrate (/ ˌ k ɑːr b oʊ ˈ h aɪ d r eɪ t /) is an biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula C ...
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL is 3.6. A food with a GI of 90 and 8 g of available carbohydrates has a GL of 7.2 (8 × 90/100=7.2), while a food with a GI of just 6 and with 120 g of carbohydrate also has a GL of 7.2 (120 × 6/100 ...
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [1]Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. [2]
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In general, proteins have lower energy densities (≈16 kJ/g) than carbohydrates (≈17 kJ/g), whereas fats provide much higher energy densities (≈38 kJ/g), [8] 2 + 1 ⁄ 4 times as much energy. Fats contain more carbon-carbon and carbon-hydrogen bonds than carbohydrates or proteins, yielding higher energy density. [ 9 ]
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