Nutritive Value

"Nutritive Value" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.

Descriptor ID	D009753
MeSH Number(s)	G07.203.650.660 J01.576.423.850.730.750 N06.850.601.750
Concept/Terms	Nutritive Value Nutritive Value Nutritive Values Value, Nutritive Values, Nutritive Availability, Nutritional Biologic Nutritional Biologic Availability Biologic Availability, Nutritional Biologic Nutritional Availability Availability, Biologic Nutritional Nutritional Value Nutritional Values Value, Nutritional Values, Nutritional Nutrition Value Nutrition Values Value, Nutrition Values, Nutrition Nutritional Availability Availability, Nutritional Nutritional Availability, Biologic Nutritional Availability, Biological Nutritional Biological Availability Availability, Biological Nutritional Biological Nutritional Availability Biological Availability, Nutritional Availability, Nutritional Biological Nutritional Quality Nutritional Quality Quality, Nutritional Nutritive Quality Quality, Nutritive Nutritional Food Quality Food Quality, Nutritional Quality, Nutritional Food

Below are MeSH descriptors whose meaning is more general than "Nutritive Value".

Biological Sciences [G]
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Nutritional Physiological Phenomena [G07.203.650]
Nutritive Value [G07.203.650.660]
Technology, Industry, Agriculture [J]
Technology, Industry, and Agriculture [J01]
Industry [J01.576]
Food Industry [J01.576.423]
Food Technology [J01.576.423.850]
Food Quality [J01.576.423.850.730]
Nutritive Value [J01.576.423.850.730.750]
Health Care [N]
Environment and Public Health [N06]
Public Health [N06.850]
Food Quality [N06.850.601]
Nutritive Value [N06.850.601.750]

Below are MeSH descriptors whose meaning is more specific than "Nutritive Value".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Nutritive Value" by people in this website by year, and whether "Nutritive Value" was a major or minor topic of these publications.

Bar chart showing 32 publications over 18 distinct years, with a maximum of 6 publications in 2024

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
2001	0	1	1
2004	0	1	1
2005	0	1	1
2006	0	1	1
2007	0	1	1
2008	0	3	3
2009	0	1	1
2011	1	0	1
2012	1	1	2
2014	1	1	2
2016	1	1	2
2017	0	1	1
2018	1	1	2
2020	0	2	2
2021	0	2	2
2023	1	1	2
2024	1	5	6
2025	1	0	1

Below are the most recent publications written about "Nutritive Value" by people in Profiles.

Li C, Ma C, Shang H, White JC, Cai Z, Hao Y, Xu X, Liang A, Jia W, Cao Y, Xue J, Han L, McClements DJ, Xing B. Polystyrene Nanoplastics Compromise the Nutritional Value of Radish (Raphanus sativus L.). Environ Sci Technol. 2025 May 20; 59(19):9730-9743.

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Singh S, Habib M, McClements DJ, Bashir K, Jan S, Jan K. Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits. Food Funct. 2024 Dec 09; 15(24):11847-11864.

View in: PubMed
Yang C, Liu L, Cui C, Cai H, Dai Q, Chen G, McClements DJ, Hou R. Towards healthier low-sugar and low-fat beverages: Design, production, and characterization. Food Res Int. 2025 Jan; 200:115457.

View in: PubMed
McClements DJ, Grossmann L. Next-Generation Plant-Based Foods: Challenges and Opportunities. Annu Rev Food Sci Technol. 2024 Jun; 15(1):79-101.

View in: PubMed
Ma G, Li X, Tao Q, Ma S, Du H, Hu Q, Xiao H. Impacts of preparation technologies on biological activities of edible mushroom polysaccharides - novel insights for personalized nutrition achievement. Crit Rev Food Sci Nutr. 2025; 65(15):2898-2920.

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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr. 2025; 65(13):2609-2624.

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Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr. 2025; 65(12):2323-2342.

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Jin C, Zongo AW, Du H, Lu Y, Yu N, Nie X, Ma A, Ye Q, Xiao H, Meng X. Gardenia (Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies. Crit Rev Food Sci Nutr. 2025; 65(1):165-192.

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Hadidi M, Garcia SR, Ziogkas D, McClements DJ, Moreno A. Cereal bran proteins: recent advances in extraction, properties, and applications. Crit Rev Food Sci Nutr. 2024; 64(29):10583-10607.

View in: PubMed
Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gull?n P, Sivaraman GK, McClements DJ, Gull?n B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules. 2021 Apr 23; 26(9).

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