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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.
The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. 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]
Proteins and most carbohydrates have about 17 kJ/g (4 kcal/g), though there are differences between different kinds. For example, the values for glucose, sucrose, and starch are 15.57, 16.48 and 17.48 kilojoules per gram (3.72, 3.94 and 4.18 kcal/g) respectively.
Glucose is the simplest form of carbohydrate. [28] Carbohydrates are broken down to produce glucose and short-chain fatty acids, and they are the most abundant nutrients for herbivorous land animals. [29] Carbohydrates contain 4 calories per gram. Lipids provide animals with fats and oils.
Though sucralose contains 14 kJ (3.3 kcal) per gram, [3] products that contain fillers such as dextrose and/or maltodextrin add about 2–4 kcal (8.4–16.7 kJ) per teaspoon or individual packet, depending on the product, the fillers used, brand, and the intended use of the product. [36]
The heats of combustion of saturated, mono-, di-, and tri-unsaturated 18-carbon fatty acid esters have been measured as 2859, 2828, 2794, and 2750 kcal/mol, respectively; or, on a weight basis, 10.75, 10.71, 10.66, and 10.58 kcal/g – a decrease of about 0.6% for each additional double bond.
Lipids are a broad group of organic compounds which include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include storing energy, signaling, and acting as structural components of cell membranes.
Lipids are stored in white adipose tissue as triglycerides. In a lean young adult human, the mass of triglycerides stored represents about 10–20 kilograms. Triglycerides are formed from a backbone of glycerol with three fatty acids. Free fatty acids are activated into acyl-CoA and esterified to finally reach the triglyceride droplet.