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Food and Wine Dictionary


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 calorie    [KAL-uh-ree]

A unit measuring the energy value of foods, calibrated by the quantity of heat required to raise the temperature of 1 gram of water by one degree CELSIUS at a pressure of one atmosphere. The four sources from which calories are obtained are ALCOHOL, CARBOHYDRATES, FATS and PROTEINS, however all these sources are not equal. For example, fat packs a hefty 9 calories per gram, over twice as much as the 4 calories per gram carried by both carbohydrates and proteins. Alcohol has 7 calories per gram, almost as many as fat. Clearly, fats and alcohol have a much higher caloric density than carbohydrates and proteins, so it's obvious that a 6-ounce serving of steak will be much more expensive calorically than 6 ounces of cauliflower.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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