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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.
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
Found in carbohydrates, lipids, nucleic acids, and proteins. Hydrogen 10% 10% Found in water, carbohydrates, lipids, nucleic acids, and proteins. Nitrogen 1% 4% Found in nucleic acids, proteins, some lipids (e.g. sphingolipids) and some polysaccharides (e.g. chitin) Oxygen 77% 63% Found in water, carbohydrates, lipids, nucleic acids, and proteins.
The basic component of biological nucleic acids is the nucleotide, each of which contains a pentose sugar (ribose or deoxyribose), a phosphate group, and a nucleobase. [16] Nucleic acids are also generated within the laboratory, through the use of enzymes [17] (DNA and RNA polymerases) and by solid-phase chemical synthesis.
Digestive enzymes are classified based on their target substrates: lipases split fatty acids into fats and oils; [6] proteases and peptidases split proteins into small peptides and amino acids; [7] amylases split carbohydrates such as starch and sugars into simple sugars such as glucose, [8] and nucleases split nucleic acids into nucleotides. [9]
Both types of pentoses in DNA and RNA are in their β-furanose (closed five-membered ring) form and they define the identity of a nucleic acid. DNA is defined by containing 2'-deoxy-ribose nucleic acid while RNA is defined by containing ribose nucleic acid. [1] In some occasions, DNA and RNA may contain some minor bases.
NAD carries hydrogens and their electrons during metabolic reactions, including the pathway from the citric acid cycle to the electron transport chain. NADP is a coenzyme in lipid and nucleic acid synthesis. [14] Vitamin B 5: Pantothenic acid: Pantothenic acid is involved in the oxidation of fatty acids and carbohydrates.
Nonetheless, processed foods tend to have an inferior nutritional profile compared to whole, fresh foods, regarding content of both sugar and high GI starches, potassium/sodium, vitamins, fiber, and of intact, unoxidized (essential) fatty acids. In addition, processed foods often contain potentially harmful substances such as oxidized fats and ...