Digestibility is the degradability of food in the digestive organs and is expressed in a digestive coefficient. The higher the digestibility the less digestion is produced. The digestibility depends on the organism that consumes the food. A distinction must be drawn between monsters such as humans and multitudes, such as ruminants. While in the horse, which has only one stomach, the small intestine has been adapted so that grass can be digested.
In the laboratory, the digestibility of a food with special methods can be determined, called so-called in vitro digestibility. For example, for cattle the digestibility of pit grass, cutting corn and concentrate in the laboratory is determined. Methods used are those of Tilley and Terry and the Englyst method.
Food for patients with a certain bowel disease is 100% digestible. Mens
In case of illness or weakening of the frame it is sometimes difficult to eat without returning shortly thereafter. Because the system is already loaded, digestion is compromised, which makes it more susceptible to certain foods. In such cases, it is often recommended to use light digestible foods.
This is sometimes used figuratively, such as "light digestible news", which refers to short, fun news stories as opposed to "severe news" as reports about wars or (bad) stock markets.
Typical examples of light digestible foods are chicken soup, biscuits, (white) bread. Fat food, like many meat types, is usually heavier digested. Also see
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