Satiety value, is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by an Australian researcher and doctor, Susanna Holt.
Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ Limiting the food intake after reaching the satiety value helps reduce obesity problems
Foods with great satiety value:
Cabbage as it does not contribute much to weight gain.
Milk is considered as one of the rich products for higher satiety value.
Green vegetables has the lowest satiety value when compared to milk and meat.
Liquid foods have high satiating effect for a short period