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Complete the following table representing Gross calorific value and physiological value of food component.

  Food Component  Gross calorific value (Kcal/g)    Physiological value (Kcal/g)
 Fats  (A)  9.0 
(B) 5.65  9.0
Carbohydrates (C) (D)

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  Food Component  Gross calorific value (Kcal/g)    Physiological value (Kcal/g)
 Fats  9.45  9.0 
(B) 5.65  9.0
Carbohydrates  4.1  4.0

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