Nutritional Value

Overview

Nutritional value denotes the quantity and bioavailability of the nutrients a food supplies relative to its energy content, encompassing macronutrients (protein, carbohydrate, fat, dietary fibre) and micronutrients (vitamins and minerals) as well as bioactive compounds that influence health. Assessing nutritional value requires laboratory analysis of composition, evaluation of protein quality and functional properties, and judgement of how a food contributes to dietary adequacy. Research in this area spans the characterisation of underexploited ingredients, such as watermelon and pumpkin seed flours and their protein isolates, and the micronutrient profiling of cultivated and canned mushrooms, where measurement methods and processing both alter measured content. The concept also underpins applied questions: how functional foods deliver benefits beyond basic nutrition, how serving-size definitions affect the nutrient information presented to consumers, and how dietary patterns such as the Mediterranean diet aggregate the value of many foods. Nutritional value is further central to clinical and public-health work, including energy- and protein-dense supplementation in cachexia, dietary intervention against cancer risk, and the prevention of undernutrition and stunting. Emerging protein sources, including insect-based foods, are now evaluated against the same framework of composition, quality and sustainability.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 12 articles above have been cited 190 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Nov 2026.

• Doğal Şifa Kaynakları: Baharatlar
  2026 · MANAS Sosyal Araştırmalar Dergisi
• Gut Microbiota in Colorectal Cancer: Mechanistic Insights, Clinical Strategies, and a Regional Perspective with a Focus on Sichuan, China
  2026 · Cancers
• Functional foods: An effective tool in the management of xenobiotic-induced human health challenges
  2026 · European Journal of Life Sciences
• Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions
  2026 · Foods
• Functional bread containing synbiotic microcapsules loaded with Lactobacillus delbrueckii subsp. bulgaricus and enzymatic levan
  2026 · Food Chemistry
• Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions
  2026 · Foods
• Optimization of the UVB irradiation conditions for the vitamin D2 biofortification of oyster mushroom (Pleurotus ostreatus) using response surface methodology
  2026 · Applied Food Research
• Physicochemical Properties and Sensory Quality of Marine Plant–Based Seasoning From Red Seaweed (Gracilaria sp.) Combined With Mushroom (Agaricus bisporus)
  2026 · International Journal of Food Science

A sample of recent works citing this journal's research on Nutritional Value, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

Related topics