Fiber, fats, proteins, organic acids, polyols, and ethanol all release energy during respiration — this is often called 'food energy'. When the food (providing fuel) reacts with oxygen in the cells of living things energy is released. A small amount of energy is available through anaerobic respiration. Nutritionists usually talk about the number of calories in a gram of a nutrient, but this implies that the food actually 'contains' energy. It's better to say that each gram of food (fuel) is associated with a particular amount of energy (released when the food is respired). Fats and ethanol have the greatest amount of food energy per mass, 9 and 7 kcal/g (38 and 30 kJ/g) respectively. Proteins and most carbohydrates have about 4 kcal/g (17 kJ/g). Carbohydrates that are not easily absorbed, such as fiber or lactose in lactose-intolerant individuals, contribute less food energy. Polyols (including sugar alcohols) and organic acids have less than 4 kcal/g.
by InfoFinder5 years ago
What are Carbohydrates and what do they do?
by celeb_prankster6 years ago
How is respiration similar to the burning of fuel?
by Bbohall2223 months ago
How are we supposed to now how much calories to intake, or the amount of servings, how manytimes per day we are supposed to eat, and things of that nature??
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