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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.
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 moderate energy density would be 1.6 to 3 calories per gram (7–13 kJ/g); salmon, lean meat, and bread would fall in this category. Foods with high energy density have more than three calories per gram (>13 kJ/g) and include crackers, cheese, chocolate, nuts, [10] and fried foods like potato or tortilla chips.
The physiological caloric value of glucose, depending on the source, is 16.2 kilojoules per gram [106] or 15.7 kJ/g (3.74 kcal/g). [107] The high availability of carbohydrates from plant biomass has led to a variety of methods during evolution, especially in microorganisms, to utilize glucose for energy and carbon storage.
This affects first the gross energy that is assigned to carbohydrate—sucrose has a heat of combustion of 3.95 kcal/g (16.53 kJ/g) and starch 4.15 kcal/g (17.36 kJ/g). Secondly it does not provide for the fact that sugars and starch are virtually completely digested and absorbed, and thus provide metabolisable energy equivalent to their heat ...
All of our energy comes from the calories we eat, and all calories come from three categories: protein, fat and carbohydrates. These are called “macronutrients.”
Following is the master list of conversion data used by Module:Convert, ... kilojoules per gram: kcal/g: Specific energy: kJ/kg: kJ/kg: 1000: kilojoule per kilogram:
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