Which nutrient has a TEF value ranging from 5-10%?

The thermic effect of food (TEF) refers to the increase in metabolic rate after ingestion of food, due to the energy required for digestion, absorption, and distribution of nutrients. Carbohydrates typically have a TEF value ranging from 5-10%. This means that when carbohydrates are consumed, approximately 5-10% of the energy they provide is expended during the digestive process.

In contrast, protein has a higher thermic effect, often reported to be around 20-30%, as it requires more energy to digest and metabolize due to its complex structure. Fat has the lowest TEF, generally around 0-3%, because it is easier for the body to assimilate. Alcohol, similarly, has a TEF value that can vary but generally falls within the lower range, closer to that of fat. Therefore, carbohydrate stands out with a TEF value of 5-10%, highlighting its unique metabolic demands compared to other macronutrients.