GLOSSARY

Food is an edible substance or beverage consumed as part of nutrition that can supply energy or nutrients. A food usually combines several nutrients and other compounds rather than consisting of one isolated chemical component.

For example, milk contains water, protein, lactose, and calcium, while its fat content depends on the product. Food structure, cooking, and water content can influence composition per 100 grams and digestion. Comparisons should therefore account for whether a food is raw or cooked and for the portion actually consumed.

For similar products, information per 100 grams helps comparison, but the amount actually eaten also needs calculating. If a hypothetical label lists 20 grams of carbohydrate per 100 grams, a 150-gram serving supplies approximately 30 grams of carbohydrate. These numbers are only a calculation example. Comparing dry and cooked weights without considering absorbed water can also be misleading.