This list is a categorization of the most common food components based on their macronutrients. Macronutrients can refer to thechemical substances that humans consume in the largest quantities (SeeNutrient);
There are three principal classes ofmacronutrients:carbohydrate,protein andfat.[1] Macronutrients are defined as a class ofchemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans withenergy. Fat has afood 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]
Essential and non-essentialamino acids
Source:[4]
Oxygen is essential for life.
Water is also essential for life. It provides the medium in which allmetabolic processes proceed. It is necessary for the absorption ofmacronutrients andmicronutrients but it provides no nutritional energy.
Dietary fibre from fruits, vegetables and grain foods. Insolubledietary fibre is not absorbed in the human digestive tract but is important in maintaining the bulk of abowel movement to avoidconstipation.[5]Soluble fibre can be metabolized by bacteria residing in the large intestine.[6][7][8] Soluble fibre is marketed as serving aprebiotic function with claims for promoting "healthy" intestinal bacteria.[9] Bacterial metabolism of soluble fibre also producesshort-chain fatty acids likebutyric acid which may be absorbed into intestinal cells as a source offood energy.[6][7][8]