PHYSICS RESOURCES DATABASE
THERMAL PROPERTIES
Energy provided by foods
|
FOOD |
ENERGY ( kJ / g ) |
|
Apples |
2.7 |
|
Beans, navy |
14.8 |
|
Biscuit, Cream |
20 |
|
Bread, white |
11.1 |
|
Butter |
33.3 |
|
Cake, sponge |
14 |
|
Carbohydrates Monosaccharides Diaccharides Starch & dextrins Alcohol |
16 16 17 29 |
|
Cheese, cheddar |
16.5 |
|
Chocolate |
23.9 |
|
Cream, 40% |
15.9 |
|
Egg, boiled |
6.8 |
|
Fat |
37 |
|
Fish, snapper |
5.1 |
|
Hamburger, Big Mac |
11.5 |
|
Ice cream, plain |
8.8 |
|
Lettuce, leaf |
.8 |
|
Meat, lean |
1.1 |
|
Milk, whole |
3.0 |
|
Oatmeal, cooked |
2.6 |
|
Orange juice |
1.8 |
|
Pizza, supreme |
11 |
|
Potatoes, boiled |
4.1 |
|
Protein |
17 |
|
Rice, cooked |
4.7 |
|
Spinach, cooked |
2.4 |
|
Tomato |
1.0 |
Reference:
Nutritional Values of Australian Foods
Ruth English & Janine Lewis
Australian Government Printing Service
Canberra
ISBN 0 644 138718