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Difference between calories and kilocalories

Labels use either of these two measures. Know your differences to avoid confusion

Those who are used to taking care of their diet and check the labels of nutritional information of the foods they consume will surely have observed that in some labels they speak of calories, while in others they refer to kilocalories.

Even so, most likely they have not worried much about the matter and have assumed that both measures amount the same. So common is this error, which is sometimes called calories, when in fact it is kilocalories, or vice versa.

Given that a healthy diet is based on the regulation of the amounts of energy consumed, this can be highly damaging. Calories and kilocalories are not the same.

Although both are units of measure to determine the energy contained in food, you cannot fall into the error, since, like one kilogram equals one thousand grams, one kilocalorie equals one thousand calories.

The official method to measure the energy that food contributes to the body is that of kilocalories. Because of this, nutritional recommendations on the amount of energy the body should consume daily should be indicated in kilocalories.

For example, a man needs to ingest between 2,000 and 2,500 kilocalories per day, and in the case of women it will be between 1,500 and 2,000 kilocalories.

Another problem in the matter of calories and kilocalories is the fact that kilocalories can be mentioned as “Kcal.” or as “Cal.” (with capital “C”). When you see “Cal” you can easily think of calories, when in reality the meaning of calories need to be written with a lowercase letter “cal.”,

For example, if a dessert claims to have 300 Cal., It is not 300 calories, which would represent a tiny 0.015% of the recommendation of 2,000 kilocalories daily. Actually those 300 Cal. are 300 kilocalories, (300,000 calories), and represents 15% of the total kilocalories that should be consumed in one day.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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