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For example, fat (triglyceride lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g. [29] Alcohol in food contains 7 kcal/g. [30] The "large" unit is also used to express recommended nutritional intake or consumption, as in "calories per day".
For an overall efficiency of 20%, one watt of mechanical power is equivalent to 18 kJ/h (4.3 kcal/h). For example, a manufacturer of rowing equipment shows calories released from "burning" food as four times the actual mechanical work, plus 1,300 kJ (300 kcal) per hour, [16] which amounts to about 20% efficiency at 250 watts of mechanical output.
According to the FAO, the average minimum daily energy requirement is approximately 8,400 kilojoules (2,000 kcal) per adult and 4,200 kilojoules (1,000 kcal) a child. [3] This data is presented in kilojoules, as most countries today use the SI unit kilojoules as their primary measurement for food energy intake, [ 4 ] with the exception of the ...
Celery. Celery is one of nature’s lowest-cal foods—it has about 6 calories per stalk—and it has a good amount of fiber, which is key for slowing digestion and helping you feel fuller for ...
Chewing gum has been speculated as a "negative-calorie food"; A study on chewing gum reported mastication burns roughly 11 kcal (46 kJ) per hour. [8] Therefore, to reach "negative-calorie" one has to chew for almost 6 minutes per kcal (one chewing gum can have a large range of kcal from around 2 to 15 kcal).
A nutritional Calorie is equivalent to a thousand chemical or thermodynamic calories (abbreviated "cal" with a lower case "c") or one kilocalorie (kcal). Because food energy is commonly measured in Calories, the energy density of food is commonly called "caloric density". [7]
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] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
The notion that "a calorie is a calorie" is related to the idea that weight maintenance is a result of equalizing calorie input and calorie output, [4] and may lead to the practice of calorie restriction. Calorie amounts found on food labels are based on the Atwater system. [5] The accuracy of the system is disputed.