energivärde

Energivärde is the energy content that a substance can provide, typically expressed in kilojoules (kJ) or kilocalories (kcal). In nutrition, energivärde refers to the energy that foods and beverages supply to the body after consumption and metabolism. Values are usually shown per 100 grams or per portion.

For foods, the energy value is estimated from macronutrient content using standard factors known as Atwater factors: fat provides about 9 kcal/g (37 kJ/g), while carbohydrates and protein provide about 4 kcal/g (17 kJ/g) each, and alcohol provides about 7 kcal/g (29 kJ/g). The total energy value is the sum of the energy contributed by each macronutrient. In practice, some components such as dietary fiber may be excluded or assigned a smaller energy contribution, and alcohol adds its own energy.

There are different methods to determine energivärde. Bomb calorimetry yields gross energy, the total energy released by complete combustion. Digestible or metabolizable energy accounts for energy lost during digestion and metabolism and is more relevant for animals and sometimes used in nutrition science. In humans, nutrition labels generally rely on estimated energy values derived from Atwater factors.

Regulation and use: In many countries, including Sweden and the European Union, energy content must be stated on packaged foods, usually in both kJ and kcal per 100 g or per portion. These values are approximations and can vary with cooking, processing, and individual differences in digestion.

Limitations: Because not all components are fully absorbed and the food matrix affects digestibility, energivärde remains an estimate. In technical contexts, energivärde can also refer to the calorific value of fuels, expressed as higher or lower heating value.