各类食物的营养价值.ppt

几种常见豆制品的营养价值：01.豆浆(soybeanmilk)02豆腐和豆腐干(Tofuandbeancurdcake)03豆芽(beansprout):豆芽除保留原有成分外，还可产生大量Vit.C04Soybeanproducts豆制品的营养成分(100g)60.060.0532.90.12.1绿豆芽80.070.0454.51.64.5黄豆芽00.090.02----42.7----24.1豆豉00.030.04----4.23.78.1豆腐00.020.02151.10.71.8豆浆Vit.C(mg)Vit.B2(mg)Vit.B1(mg)Vit.A(μgRE)Carb.(g)Fat(g)Protein(g)利用油料作物榨油后剩下的油渣或油饼，经过精加工制成的植物蛋白制品。1分离蛋白(soyproteinisolates):Protein占90%2浓缩蛋白(soyproteinconcentrates)：Protein占70%3油料粕粉(soyflour)：4组织化蛋白(texturedsoyprotein)：去纤维后膨化而成5油料蛋白制品：Fromanutritionalstandpoint,fruitsandvegetablesarevaluablechieflyfortheirvitaminandmineralcontentandfortheirdietaryfiberorbulk.FRUITANDVEGETABLE1.classification叶菜类cabbage,broccoli,spinach根茎类potato,carrot瓜茄类cucumber,tomato,鲜豆类stringbean,greensoybean蔬菜vegetable仁果类apple,pear核果类peach,apricot浆果类grape,strawberry柑桔类orange,pomelo(柚)水果fruitCarbohydrates:glucide,starch,dietaryfiber水果含糖较多苹果、梨（fructose）；桃、李、柑橘（sucrose）；葡萄、草霉（glucoseandfructose）胡萝卜、甜薯、西红柿、南瓜含糖较多根茎类蔬菜(starch)；foodfiber纤维素、半纤维素、果胶Mineral:K,Na,Ca,Mg,Fe,Cu，P菠菜、油菜、苋菜、蕹菜含Ca、Fe较多，草酸影响Ca、Fe的吸收Vit.:ascorbicacid,carotene,riboflavin2.nutritionalvalue非营养性成分：⑴芳香物质(aromaticcompounds)：油精(醇、醛、酯、酮等)，可以糖苷、氨基酸结合状态存在。⑵有机酸(organicacids)：苹果酸、柠檬酸、酒石酸乳酸、琥珀酸、延胡索酸等⑶生理活性物质：萝卜中的淀粉酶；无花果中的蛋白酶大蒜中的植物杀菌素和含硫化合物；洋葱、甘蓝中的类黄酮；南瓜、苦瓜的降糖作用⑷天然色素蔬菜、水果的营养成分(100g)Vege.Vit.C(mg)Carotene(μg)Vit.B2(mg)柿子椒723400.03花菜61300.018苋菜4721000.12冬苋菜2069500.05菠菜324870.11冬瓜18800.01南瓜88900.04胡萝卜1640100.04FruitVit.C(mg)Carotene(μg)Vit.B2(mg)鲜枣2432400.09猕猴桃621300.02柑