Which molecules are primarily responsible for storing energy in food?

The correct answer identifies the primary molecules responsible for energy storage in food as carbohydrates, fats, and proteins.

Carbohydrates are a major source of quick energy, readily broken down into glucose, which can be utilized immediately by the body or stored as glycogen in the liver and muscles for later use. Fats, on the other hand, store energy more efficiently due to their high energy density, providing more than double the calories per gram compared to carbohydrates. They serve as a long-term energy reserve. Proteins can also contribute to energy storage, although they are primarily used for growth, repair, and maintenance of bodily tissues. When necessary, proteins can be converted into glucose through processes like gluconeogenesis.

Other options do not directly contribute to energy storage in the way that carbohydrates, fats, and proteins do. Vitamins and minerals, for instance, play essential roles in metabolic processes and the functioning of the body but do not store energy. Water and fiber have crucial roles in hydration and digestive health, respectively, but they do not provide energy. Amino acids, while important building blocks of proteins, do not function as standalone energy reserves.

Thus, the choice highlighting carbohydrates, fats, and proteins captures the primary components responsible for energy storage in food