ravintokoostumusta

Ravintokoostumusta refers to the nutritional composition of a food item or diet, describing the amounts of energy and nutrients it provides. It encompasses macronutrients such as protein, fat and carbohydrates, as well as dietary fiber, water, and minerals (ash), and often micronutrients like vitamins and minerals when available. The concept is used to assess the nutritional value of foods, compare products, and plan meals to meet dietary goals.

Proximate composition is a common framework for describing ravintokoostumusta. It focuses on energy-yielding nutrients: protein (providing about 4 kcal/g), fat (9 kcal/g), and carbohydrates (4 kcal/g). Carbohydrates may be further divided into sugars and complex carbohydrates; fats into saturated and unsaturated. In addition, moisture (water) content and ash (inorganic minerals) are reported, along with dietary fiber. The total energy content is often stated as kilocalories or kilojoules. Micronutrients (vitamins and minerals) are sometimes given, especially in detailed analyses or labeling.

Determination Methods: In laboratory analysis, proximate analysis is used to estimate ravintokoostumusta: moisture determination, crude protein by nitrogen measurement (Kjeldahl), crude fat by solvent extraction, crude fiber, and mineral content by ash analysis; carbohydrates by difference. Energy values are calculated using standard Atwater factors.

Applications: Ravintokoostumusta underpins nutrition labeling, dietary planning, food science research, and public health guidelines. It informs consumers about nutrient density and enables comparison across foods. Reporting standards may vary by country, but nutrient declarations commonly include energy and macronutrients, with optional vitamins and minerals.

Limitations: Values are estimates influenced by cultivar, cultivation, processing, cooking, and analytical methods. Bioavailability of nutrients can also vary, meaning that the same amounts do not always translate to the same physiological intake.