Food

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The energy contents of a given mass of food is usually expressed in the metric (SI) unit of energy, the joule (J), and its multiple the kilojoule (kJ); or in the traditional unit of heat energy, the calorie (cal). In nutritional contexts, the latter is often (especially in US) the "large" variant of the unit, also written "Calorie" (with symbol Cal, both with capital "C") or "kilocalorie" (kcal), and equivalent to 4184 J or 4.184 kJ.[3] Thus, for example, fats and ethanol have the greatest amount of food energy per unit mass, 37 and 29 kJ/g (9 and 7 kcal/g), respectively.