Energy value — amount of the energy released

Energy value — amount of the energy released from foodstuff in a human body for ensuring its physiological functions. The energy value of food is characterized by amount of heat which is marked out in a human body in case of biochemical reactions. It is measured in units of heat energy — kilocalories (kcal) or energy units — kilojoules (k. J) (1 kcal = 4. 184 k. J).

The energy value of products, or caloric content represents the amount of energy which is released in a human body from food in the course of its digestion. It is determined in kilocalories (kcal) or kilojoules (k. J) which are calculated on 100 g. Proteins, carbohydrates and fats are a part of food, being split, they, release energy which is necessary to an organism.

Energy value — one of the most important product characteristics of food determining their nutrition value. It is determined by amount of the energy received by an organism from the food components entering the consumed food depends on content in it of carbohydrates, fats, proteins and organic acids.

Nutrition value — the concept reflecting all completeness of useful properties of foodstuff including extent of ensuring physiological needs of the person for the main feedstuffs, energy and organoleptic advantages. Is characterized by the chemical composition of foodstuff taking into account its consumption in the commonly accepted quantities

Nutrition value is the complex property of food products including energy, biological, physiological and organoleptic values, comprehensibility and high quality. All processes which are taking place in the world require energy costs in various type, not an exception are also processes of activity of all organism.