A measurement of energy in food. Scientists estimate it using a formula that factors in a food's macronutrient content. The key word here is estimate—things like fiber or how much a food is processed can affect calorie count.
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The calories burned by digestion, or why 500 calories worth of cake make you fatter than 500 calories of broccoli. The harder a food is to digest, the more energy you burn during the process. Sugar, fat and refined carbs break down more easily. Cooked foods digest faster than raw, as do processed foods (a burger, for example) versus unprocessed (a steak). Meat and high-fiber foods take more energy to digest and yield fewer net calories.
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You're burning just over one calorie a minute while you sit and read this article. Hop on your bike and you'll rev that number closer to eight.
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