The calorific value (also called energy content ) describes the amount of energy a food provides when it is completely metabolized by the body. This energy is expressed in kilojoules (kJ) or kilocalories (kcal) and is a key component of every nutritional label .
It indicates how much "fuel" our body can obtain from a product – similar to how gasoline provides energy for a car. The calorific value thus shows how much energy is available to the body after consumption to maintain all vital processes such as breathing, movement, digestion, and cell growth.
The calorific value results from the sum of the energy supplied by the macronutrients :
Carbohydrates: 4 kcal (17 kJ) per gram
Protein: 4 kcal (17 kJ) per gram
Fat: 9 kcal (37 kJ) per gram
Dietary fiber: approx. 2 kcal (8 kJ) per gram (depending on type and digestibility)
Alcohol (ethanol): 7 kcal (29 kJ) per gram
Vitamins, minerals and water do not provide energy , therefore they do not contribute to the calorific value.
An example:
A food containing 10g of protein, 5g of fat and 20g of carbohydrates per 100g has the following energy value:
(10 × 4) + (5 × 9) + (20 × 4) = 165 kcal or 690 kJ .
In everyday language, "calories" and "calorific value" are often used synonymously, but technically, the calorific value is the exact, measurable energy value.
Kilocalorie (kcal) : Unit of measurement for energy; 1 kcal = 1000 small calories.
Kilojoule (kJ) : SI unit for energy; 1 kcal = 4.184 kJ.
On food labels, the energy value is always given in both units (kJ/kcal) , e.g.
Energy value: 1050 kJ / 250 kcal
The calorific value indicates how energy-dense a product is. This information is relevant for both meal planning and specific goals such as weight management, sports nutrition, or diets.
High calorific value:
Foods high in fat or sugar (e.g. nuts, chocolate, oils) provide a lot of energy in a small space.
Low calorific value:
Products with a lot of water, fiber or protein (e.g. vegetables, quark, chicken breast) provide comparatively little energy, but are often very filling.
The calorific value provides energy for:
Body temperature and metabolism
Muscle activity and movement
Cardiovascular and brain function
Growth, regeneration and cell formation
An imbalance between energy intake (calorific value of food) and energy expenditure (physical activity) leads to weight gain or loss in the long term.
The calorific value is a measure of the amount of energy our body can obtain from food. It helps us control our daily energy needs, create a balanced diet, and make informed food choices. Understanding calorific value is therefore fundamental to a healthy diet – whether for weight loss, muscle building, or maintaining body weight .
European Commission. (2011): Regulation (EU) No 1169/2011 on the provision of food information to consumers.
German Nutrition Society (DGE). (2020): Human energy and nutrient requirements.
FAO/WHO/UNU. (2001): Human energy requirements. Food and Nutrition Technical Report Series .
