The Nährwert is not there particularly completely objektivierbare size, the availability and utilization of the materials of the preparation andthe combination of the food dependently is, and also, because the nourish-scientific evaluation of individual contents materials is not secured.
Main parts of the Nährwerts of food are the content of coal hydrates, fats and proteins and the energy usable when their digesting. Besides vitamin and mineral material content play as well asfurther substances like secondary plant materials a role.
The evaluation alone the usable energy, the physiological calorific value, which is determined experimentally by burning food, is called quantitative Nährwert. It is indicated in joules. (Popular one is however the outdated unit calorie, whereby that“kilocalories”.) the qualitative Nährwert always means colloquial “calories
” in connection with nutrition considered apart from the pure energy content relationship, special characteristics, quantity and reciprocal effects of the substances contained in food. Thus fats are differently evaluated, depending upon their content to simple or several times insatiated fatty acids,whereby a final evaluation is still pending. With proteins the relationship of the essential amino acids is a substantial factor for usability with the developing off change. The effects of secondary plant materials are to a large extent still unexplored.
The federal food key can be used for the determination of the Nährwerts.
Numerous one in the tradeoffered food have a feeding value marking.