Virology Research Journal

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Virology Research Journal 44 7897 074717

Food Energie

Food energy is well-defined as the energy released from carbohydrates, fats, proteins, and other organic mixtures. When the three major calorigenic nutrients (carbohydrates, fats, and proteins) in a food are charbroiled completely with adequate amounts of oxygen, it discharges energy or food calories that are said in kilojoules (kJ) or kilocalories (kcal). Food energy is generally measured by a bomb calorimeter based on the heat of combustion. Energy released by a specific food is a serious parameter in nutrition. Numerous chronic diseases such as obesity, diabetes, and cardiovascular disease have been measured to be produced by excess energy intake. All food industrialists are now essential to label the energy of their products to help consumers control their energy intake. Fats have the best amount of food energy per mass, up to 9 kcal g−1. Most of the carbohydrates and proteins have approximately 4 kcal g−1, whereas fibers have less due to its low digestibility and absorbance in human bodies Restricting long-term consumption of high-energy foods rich in fats and sugar can reduce the incidence of obesity and other diseases.

 

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