Ravinteikkuutta

Ravinteikkuutta, tai nutritional value, is a measure of the content and availability of nutrients in a food item. It describes how much energy and essential nutrients the food can contribute to the diet, taking into account not only the amounts present but also how well the body can digest and absorb them.

The core elements include energy (calories) and macronutrients—protein, fat, and carbohydrates—further supplemented by dietary fiber and moisture. Micronutrients, such as vitamins and minerals, are also part of ravinteikkuutta. The actual value depends on digestibility and bioavailability, which can vary with form, preparation, and interactions among nutrients.

Nutrition information is typically obtained through laboratory analyses and expressed using standard references, such as proximate composition and energy values calculated with commonly used factors. In many jurisdictions, nutritional labeling highlights key nutrients (energy, fats, carbohydrates, sugars, protein, salt) and certain vitamins or minerals, reflecting the food's ravinteikkuutta for consumers and health authorities.

Processing, cooking methods, fermentation, and storage can alter ravinteikkuutta by changing nutrient content or bioavailability. Anti-nutrients, oxidation, heat sensitivity, and the food matrix also play roles. Some nutrients become more available after processing (e.g., lycopene in cooked tomatoes), while others degrade.

Ravinteikkuutta is central to diet planning, dietary guidelines, and public health. It underpins the concept of nutrient density—the amount of essential nutrients per calorie—and guides choices that balance energy needs with micronutrient adequacy.