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Definition of Digestibility
1. Noun. The property of being easy to digest.
Generic synonyms: Edibility, Edibleness
Derivative terms: Digestible, Digestible
Antonyms: Indigestibility
Definition of Digestibility
1. n. The quality of being digestible.
Definition of Digestibility
1. Noun. The degree to which something is digestible. ¹
¹ Source: wiktionary.com
Definition of Digestibility
1. [n -TIES]
Lexicographical Neighbors of Digestibility
Literary usage of Digestibility
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Influence of Inanition on Metabolism by Francis Gano Benedict (1907)
"The digestibility of the simple diets given in the short food experiments inside the
... 72, so that no computations regarding the digestibility were made. ..."
2. Agriculture by William Penn Brooks (1911)
"digestibility as affected by conditions pertaining to the fodder. (a) Quantity
of fodder — The extent to which a coarse fodder is digested by our domestic ..."
3. A Treatise on Food and Diet: With Observations on the Dietetical Regimen by Jonathan Pereira (1843)
"The digestibility of food is affected by two classes of circumstances ...
digestibility of food affected by circumstances relating to the foods themselves. ..."
4. A Manual of Practical Hygiene by Edmund Alexander Parkes (1878)
"THE digestibility OF FOOD. In order that food shall be digested and absorbed,
... Fitness for digestibility depends partly on the original nature of the ..."
5. Nutrition and Clinical Dietetics by Herbert Swift Carter, Paul Edward Howe, Howard Harris Mason (1921)
"digestibility of Fish.—Fish are as thoroughly digested as other types of flesh
... Estimations of its digestibility show that the protein is absorbed to the ..."
6. Practical dietetics: With Special Reference to Diet in Disease by William Gilman Thompson (1902)
"Raw meat has no advantage either in digestibility or nutrient power over moderately
... digestibility of Meats.—Among the circumstances which affect the ..."
7. Organic Agricultural Chemistry (the Chemistry of Plants and Animals): A by Joseph Scudder Chamberlain (1916)
"The digestibility of a food constituent will vary also according to the condition
in which ... In general, the coefficients of digestibility refer to a food ..."
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