digestibilitást
Digestibilitást, or digestibility, refers to the degree to which a food or nutrient can be broken down and absorbed by the body. It is a measure of how efficiently the digestive system can extract useful components from ingested material. Factors influencing digestibility include the chemical composition of the food, such as the presence of fiber, antinutrients, or complex structures that are resistant to enzymatic breakdown. The physiological state of the individual, including their digestive enzyme production, gut health, and microbial population, also plays a significant role.
For nutrients, digestibility impacts the amount actually available for utilization by the body. For example, protein