Energiindholdet

Energiindholdet refers to the amount of energy that can be obtained from a substance, most commonly from food. In nutrition, it describes the energy available to the human body after digestion and metabolism. The energy content is typically reported in kilojoules (kJ) and kilocalories (kcal) and is used to describe how much energy a serving or a portion provides.

Determination and measurement: Energy content can be measured directly by bomb calorimetry, which gives the gross energy, or estimated from the food’s macronutrient composition using standard Atwater factors to yield metabolizable (available) energy. In practice, nutrition labels usually present energy as kJ and kcal per 100 g or per portion.

Macronutrient contributions: Carbohydrates and protein provide about 4 kcal/g (≈17 kJ/g), fat about 9 kcal/g (≈37 kJ/g), and alcohol about 7 kcal/g (≈29 kJ/g). The actual energy available to the body can be influenced by digestibility, moisture, fiber content, and processing, so the stated energy value is an estimate of usable energy.

Uses and implications: Knowledge of energiindholdet helps consumers compare foods, plan meals, and manage energy intake for weight control or health conditions. It underpins nutrition labeling, dietary guidelines, and research on energy balance and metabolism.

Regulatory context: In Denmark and across the European Union, energy content is typically required on food labels, reported in both kJ and kcal per 100 g or per serving to facilitate informed choices.