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{{Short description|none}}
This list is a categorization of the most common food components based on their macronutrients. Macronutrients can refer to the [[chemical substances]] that humans consume in the largest quantities (See [[Nutrient]])
This list is a categorization of the most common food components based on their macronutrients. Macronutrients can refer to the [[chemical substances]] that humans consume in the largest quantities (See [[Nutrient]]);
{{TOC right}}
{{TOC right}}


==Macronutrients that provide energy==
==Macronutrients that provide energy==
There are three principal classes of [[nutrient|macronutrients]]: [[carbohydrate]], [[Protein (nutrient)|protein]], and [[lipids|fat]].<ref>{{cite journal |last1=Prentice |first1=Andrew M |title=Macronutrients as sources of food energy |journal=Public Health Nutrition |date=October 2005 |volume=8 |issue=7a |pages=932–939 |doi=10.1079/PHN2005779 |pmid=16277812 |doi-access=free }}</ref> Macronutrients are defined as a class of [[chemical compounds]] which humans consume in relatively large quantities compared to vitamins and minerals, and which provide humans with [[food energy|energy]]. Fat has a [[food energy]] content of {{convert|9|kcal/g|kJ/g|order=flip|abbr=off}} and proteins and carbohydrates {{convert|4|kcal/g|kJ/g|order=flip|abbr=on}}.<ref>{{cite web|url=http://www.fao.org/docrep/006/Y5022E/y5022e04.htm|title=Chapter 3: Calculation Of The Energy Content Of Foods – Energy Conversion Factors|publisher=Food and Agriculture Organization of the United Nations|accessdate=30 March 2017}}</ref>
There are three principal classes of [[nutrient|macronutrients]]: [[carbohydrate]], [[Protein (nutrient)|protein]] and [[lipids|fat]].<ref>{{cite journal |last1=Prentice |first1=Andrew M |title=Macronutrients as sources of food energy |journal=Public Health Nutrition |date=October 2005 |volume=8 |issue=7a |pages=932–939 |doi=10.1079/PHN2005779 |pmid=16277812 |doi-access=free }}</ref> Macronutrients are defined as a class of [[chemical compounds]] which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with [[food energy|energy]]. Fat has a [[food energy]] content of {{convert|9|kcal/g|kJ/g|order=flip|abbr=off}} proteins and carbohydrates {{convert|4|kcal/g|kJ/g|order=flip|abbr=on}}.<ref>{{cite web|url=http://www.fao.org/docrep/006/Y5022E/y5022e04.htm|title=Chapter 3: Calculation Of The Energy Content Of Foods – Energy Conversion Factors|publisher=Food and Agriculture Organization of the United Nations|accessdate=30 March 2017}}</ref>


Water makes up a large proportion of the total mass ingested as part of a normal diet, but it does not provide any nutritional value. [[Alcoholic drink#Food energy|Ethanol]] provides calories, but there is no requirement for ethanol as an essential nutrient.
Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value. [[Alcoholic drink#Food energy|Ethanol]] provides calories but there is no requirement for ethanol as an essential nutrient. Even though macros and calories are different concepts, they are dependent on each other. While macros refer to the three types of main nutrients that you need - protein, carbohydrate, and fat, calories, on the other hand, refer to the nutritional value of your meal.<ref>{{cite web|url=https://vmeals.ae/macronutrients-specific-diet|title=Macronutrient SpecIfic Diet|access-date=16 November 2023|publisher=Thomas Marston}}</ref>


===Carbohydrates===
===Carbohydrates===
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* [[Asparagine]]
* [[Asparagine]]
* [[Cysteine]]
* [[Cysteine]]
* [[Glutamic acid| Glutamic acid (glutamate)]]
* [[Glutamic acid| acid (glutamate)]]
* [[Glutamine]]
* [[Glutamine]]
* [[Glycine]]
* [[Glycine]]
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*[[Tyrosine]]
*[[Tyrosine]]
* [[Valine]]
* [[Valine]]

===Fats===
===Fats===


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* [[α-Linolenic acid]] ALA (18:3) [[omega-3 fatty acid]]
* [[α-Linolenic acid]] ALA (18:3) [[omega-3 fatty acid]]
* [[Linoleic acid]] LA (18:2) [[omega-6 fatty acid]]
* [[Linoleic acid]] LA (18:2) [[omega-6 fatty acid]]

⚫
===Alcohol===
* [[Alcoholic drink#Food energy|Ethanol]]: The [[USDA|U.S. Department of Agriculture]] uses a figure of {{convert|6.93|kcal|lk=in|}} per gram of alcohol ({{convert|5.47|kcal|disp=or|abbr=on}} per [[millilitre|ml]]) for calculating food energy.<ref>{{cite web|title=Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 26 Documentation and User Guide|url=http://www.ars.usda.gov/sp2UserFiles/Place/12354500/Data/SR26/sr26_doc.pdf|publisher=[[USDA]]|page=14|date=August 2013}}</ref> For [[distilled spirit]]s, a standard serving in the United States is {{cvt|1.5|USoz|order=flip}}, which at 40% ethanol (80 [[Alcohol proof|proof]]), would be 14 grams and 98 calories.


==Macronutrients that do not provide energy==
==Macronutrients that do not provide energy==

⚫
===Oxygen===
[[Oxygen]] is essential for life.


===Water===
===Water===
[[Water]] is essential for life. It provides the medium in which all [[metabolism|metabolic processes]] proceed. It is necessary for the absorption of [[macronutrients]] and [[micronutrients]], but it provides no nutritional energy.
[[Water]] is also essential for life. It provides the medium in which all [[metabolism|metabolic processes]] proceed. It is necessary for the absorption of [[macronutrients]] and [[micronutrients]] but it provides no nutritional energy.


===Fiber===
===Fibre===
[[Dietary fiber]] from fruits, vegetables and grain foods. Insoluble [[dietary fiber]] is not absorbed in the human digestive tract, but is important in maintaining the bulk of a [[bowel movement]] to avoid [[constipation]].<ref>{{Cite web|title=High-Fiber Diet - Colon & Rectal Surgery Associates|url=http://www.colonrectal.org/high_fiber.cfm|access-date=2020-08-16|website=www.colonrectal.org}}</ref> [[Soluble fiber]] can be metabolized by bacteria residing in the large intestine.<ref name="Butyrate synthesis pathways" /><ref name="lupton" /><ref name="Prebiotic digestion" /> Soluble fiber is marketed as serving a [[Prebiotic (nutrition)|prebiotic]] function with claims for promoting "healthy" intestinal bacteria.<ref>{{cite journal | vauthors = Brownawell AM, Caers W, Gibson GR, Kendall CW, Lewis KD, Ringel Y, Slavin JL | title = Prebiotics and the health benefits of fiber: current regulatory status, future research, and goals | journal = The Journal of Nutrition | volume = 142 | issue = 5 | pages = 962–74 | date = May 2012 | pmid = 22457389 | doi = 10.3945/jn.112.158147 | doi-access = free }}</ref> Bacterial metabolism of soluble fiber also produces [[short-chain fatty acid]]s like [[butyric acid]], which may be absorbed into intestinal cells as a source of [[food energy]].<ref name="Butyrate synthesis pathways">{{cite journal | vauthors = Vital M, Howe AC, Tiedje JM | title = Revealing the bacterial butyrate synthesis pathways by analyzing (meta)genomic data | journal = mBio | volume = 5 | issue = 2 | pages = e00889 | date = April 2014 | pmid = 24757212 | pmc = 3994512 | doi = 10.1128/mBio.00889-14 }}</ref><ref name="lupton">{{cite journal | vauthors = Lupton JR | title = Microbial degradation products influence colon cancer risk: the butyrate controversy | journal = The Journal of Nutrition | volume = 134 | issue = 2 | pages = 479–82 | date = February 2004 | pmid = 14747692 | doi = 10.1093/jn/134.2.479 | doi-access = free }}</ref><ref name="Prebiotic digestion">{{cite journal | vauthors = Cummings JH, Macfarlane GT, Englyst HN | title = Prebiotic digestion and fermentation | journal = The American Journal of Clinical Nutrition | volume = 73 | issue = 2 Suppl | pages = 415S–420S | date = February 2001 | pmid = 11157351 | doi = 10.1093/ajcn/73.2.415s | doi-access = free }}</ref>
[[Dietary fibre]] from fruits, vegetables and grain foods. Insoluble [[dietary fibre]] is not absorbed in the human digestive tract but is important in maintaining the bulk of a [[bowel movement]] to avoid [[constipation]].<ref>{{Cite web|title=High-Fibre Diet - Colon & Rectal Surgery Associates|url=http://www.colonrectal.org/high_fiber.cfm|access-date=2020-08-16|website=www.colonrectal.org}}</ref> [[Soluble fibre]] can be metabolized by bacteria residing in the large intestine.<ref name="Butyrate synthesis pathways" /><ref name="lupton" /><ref name="Prebiotic digestion" /> Soluble fibre is marketed as serving a [[Prebiotic (nutrition)|prebiotic]] function with claims for promoting "healthy" intestinal bacteria.<ref>{{cite journal | vauthors = Brownawell AM, Caers W, Gibson GR, Kendall CW, Lewis KD, Ringel Y, Slavin JL | title = Prebiotics and the health benefits of fiber: current regulatory status, future research, and goals | journal = The Journal of Nutrition | volume = 142 | issue = 5 | pages = 962–74 | date = May 2012 | pmid = 22457389 | doi = 10.3945/jn.112.158147 | doi-access = free }}</ref> Bacterial metabolism of soluble fibre also produces [[short-chain fatty acid]]s like [[butyric acid]] which may be absorbed into intestinal cells as a source of [[food energy]].<ref name="Butyrate synthesis pathways">{{cite journal | vauthors = Vital M, Howe AC, Tiedje JM | title = Revealing the bacterial butyrate synthesis pathways by analyzing (meta)genomic data | journal = mBio | volume = 5 | issue = 2 | pages = e00889 | date = April 2014 | pmid = 24757212 | pmc = 3994512 | doi = 10.1128/mBio.00889-14 }}</ref><ref name="lupton">{{cite journal | vauthors = Lupton JR | title = Microbial degradation products influence colon cancer risk: the butyrate controversy | journal = The Journal of Nutrition | volume = 134 | issue = 2 | pages = 479–82 | date = February 2004 | pmid = 14747692 | doi = 10.1093/jn/134.2.479 | doi-access = free }}</ref><ref name="Prebiotic digestion">{{cite journal | vauthors = Cummings JH, Macfarlane GT, Englyst HN | title = Prebiotic digestion and fermentation | journal = The American Journal of Clinical Nutrition | volume = 73 | issue = 2 Suppl | pages = 415S–420S | date = February 2001 | pmid = 11157351 | doi = 10.1093/ajcn/73.2.415s | doi-access = free }}</ref>


* [[cellulose]]
* [[cellulose]]
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[[Category:Medical lists|Macronutrients]]
[[Category:Medical lists|Macronutrients]]
==External links==
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* [https://healthscience.co.in/nutrition-and-diet/what-are-macronutrients-carbohydrates-proteins-fats/ What are Macronutrients], [[Health Science]]


{{div col end}}
{{Authority control}}


[[Category:Nutrition]]
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Latest revision as of 02:17, 14 November 2024

This list is a categorization of the most common food components based on their macronutrients. Macronutrients can refer to the chemical substances that humans consume in the largest quantities (See Nutrient);

Macronutrients that provide energy

[edit]

There are three principal classes of macronutrients: carbohydrate, protein and fat.[1] Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g).[2]

Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value. Ethanol provides calories but there is no requirement for ethanol as an essential nutrient. Even though macros and calories are different concepts, they are dependent on each other. While macros refer to the three types of main nutrients that you need - protein, carbohydrate, and fat, calories, on the other hand, refer to the nutritional value of your meal.[3]

Carbohydrates

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Protein

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Essential and non-essential amino acids

Fats

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Saturated (i.e., stable)[4] fatty acids

[edit]

Monounsaturated (i.e., semi-stable) fatty acids

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Polyunsaturated (i.e., unstable) fatty acids

[edit]

Essential fatty acids

[edit]

Macronutrients that do not provide energy

[edit]

Oxygen

[edit]

Oxygen is essential for life.

Water

[edit]

Water is also essential for life. It provides the medium in which all metabolic processes proceed. It is necessary for the absorption of macronutrients and micronutrients but it provides no nutritional energy.

Fibre

[edit]

Dietary fibre from fruits, vegetables and grain foods. Insoluble dietary fibre is not absorbed in the human digestive tract but is important in maintaining the bulk of a bowel movement to avoid constipation.[5] Soluble fibre can be metabolized by bacteria residing in the large intestine.[6][7][8] Soluble fibre is marketed as serving a prebiotic function with claims for promoting "healthy" intestinal bacteria.[9] Bacterial metabolism of soluble fibre also produces short-chain fatty acids like butyric acid which may be absorbed into intestinal cells as a source of food energy.[6][7][8]

See also

[edit]

References

[edit]
  1. ^ Prentice, Andrew M (October 2005). "Macronutrients as sources of food energy". Public Health Nutrition. 8 (7a): 932–939. doi:10.1079/PHN2005779. PMID 16277812.
  2. ^ "Chapter 3: Calculation Of The Energy Content Of Foods – Energy Conversion Factors". Food and Agriculture Organization of the United Nations. Retrieved 30 March 2017.
  3. ^ "Macronutrient SpecIfic Diet". Thomas Marston. Retrieved 16 November 2023.
  4. ^ "Nutrition in Preventative Medicine". Health Science Center, University of Texas. Retrieved 29 December 2021.
  5. ^ "High-Fibre Diet - Colon & Rectal Surgery Associates". www.colonrectal.org. Retrieved 2020-08-16.
  6. ^ a b Vital M, Howe AC, Tiedje JM (April 2014). "Revealing the bacterial butyrate synthesis pathways by analyzing (meta)genomic data". mBio. 5 (2): e00889. doi:10.1128/mBio.00889-14. PMC 3994512. PMID 24757212.
  7. ^ a b Lupton JR (February 2004). "Microbial degradation products influence colon cancer risk: the butyrate controversy". The Journal of Nutrition. 134 (2): 479–82. doi:10.1093/jn/134.2.479. PMID 14747692.
  8. ^ a b Cummings JH, Macfarlane GT, Englyst HN (February 2001). "Prebiotic digestion and fermentation". The American Journal of Clinical Nutrition. 73 (2 Suppl): 415S–420S. doi:10.1093/ajcn/73.2.415s. PMID 11157351.
  9. ^ Brownawell AM, Caers W, Gibson GR, Kendall CW, Lewis KD, Ringel Y, Slavin JL (May 2012). "Prebiotics and the health benefits of fiber: current regulatory status, future research, and goals". The Journal of Nutrition. 142 (5): 962–74. doi:10.3945/jn.112.158147. PMID 22457389.
[edit]
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