各类食物的营养价值

单击此处编辑母版标题样式,*,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,Chapter 2.N,utritional Value,of Foods,各,类,食,品,的,营,养,价,值,How to choose?,What do you eat and why?,So many foods,Delicious?,Allaying hunger?,Nutritional value?,食品的营养价值,(nutritional value),是指某种食品所含营养素和热能满足人体需要的程度。取决于营养素的种类、数量、相互比例及消化吸收率。,Nutrition value,is degree or percentage of nutrients and energy in food that can meet human requirement.It rests with the kinds,quantity,proportion and absorption rate of nutrients.,Assessment of food nutritional value:,The kind and quantity of nutrients,：,analysis,food composition,(,化学分析、仪器分析、食物成分表,),The quality of Nutrients:the rate of absorption and availability,(,吸收利用率,:BV,，,NPU,，,PER,）,Change during cooking and processing:loss,营养质量指数,(index of nutrition quality,INQ),某营养素密度,某营养素含量,/,该营养素供给量,INQ=,=,热能密度,所产生热能,/,热能供给量标准,食物的营养价值（成年男子轻体力劳动）,energy,(kJ),protein,(g),Vit.A,(,gRE),Vit.B,1,(mg),Vit.B,2,(mg),RNI,（,A,M,L,）,10878,80.0,800,1.3,1.3,100g egg,653,12.8,194,0.13,0.32,INQ,2.67,4.04,1.67,3.80,100g rice,1456,8.0,-,0.22,0.05,INQ,0.77,-,1.30,0.30,100g soybean,1502,35.1,37.0,0.41,0.20,INQ,3.13,0.33,2.25,1.10,Classification of food,Origin and Character,：,animal food,plant food,food produces,nutritional character,：,(1)cereal grain,(2)legumes and its produces,(3)vegetables and fruits,(4)meat,poultry and fish,(5)milk and its produces,(6)egg and its produces,CEREAL GRAINS,Cereal grains are seeds of the grass family.,Wheat,rice,corn,kaoliang are the most important cereals used for human food.,1,、结构与营养成分,(structure and composition),bran,纤维素和半纤维素,5%,蛋白质、脂肪、,B,族维生素,aleurone layer,蛋白质、磷、,B,族维生素,8%,endosperm,淀粉，蛋白质,83%,germ,蛋白质、脂肪、可,2,3%,溶性糖和,B,族维生素,2.,营养价值,(nutritional value),They provide us with a majority of our food calories and about half of protein.,Protein,7.515%EAA,不平衡,BV,偏低,Carbohydrates,淀粉,90%,70%,单糖,10%,Fat,不饱和脂肪酸,14%lay in germ and bran mainly,Mineral,(P,，,Ca),1.53%,lay in bran and aleurone layer,Vitamins,B vitamins,（,thiamin,riboflavin,niacin,）,lay in aleurone layer and germ,The nutritional value of cereal products varies with the part of grain that is used and the method of processing,cooking.,0.79,3.50,0.6,85,1640,10.1,38.9,36.4,麦胚粉,0.20,0.40,10.9,92,1611,8.3,60.8,16.7,燕麦,0.12,0.25,1.6,19,1372,2.7,66.5,9.4,黑米,0.09,0.52,4.7,27,1469,3.1,71.9,8.8,小米,0.11,0.04,0.3,18,600,0.4,33.5,1.4,红薯,0.03,0.08,4.2,25,1448,0.6,73.2,12.0,面粉,0.02,0.06,4.1,33,2089,24.1,62.6,8.0,方便面,0.10,0.17,1.9,12,1418,3.6,67.7,9.0,玉米,0.11,0.04,0.5,14,1460,0.8,74.9,8.2,大米,Vit.B,2,(mg),Vit.B,1,(mg),Fe,(mg),Ca,(mg),Energy(kj),Fat,(g),Carb.(g),Protein(g),Kind,Nutrients Content of Cereal(100g),3.,烹调、加工与贮存的影响,Effect of cooking,processing and storage,85%,80%,72%,96%,94%,92%,0.40.9,0.20.4,0.2,0.6,0.4,0.3,fiber,0.70.9,0.60.8,0.30.6,1.0,0.8,0.6,mineral,2.02.5,1.52.0,1.52.0,0.6,0.4,0.3,saccharide,1.52.0,1.01.6,0.81.5,1.5,1.1,0.8,crude fat,914,914,813,6.9,6.6,6.2,crude p.,14.5,14.5,14.5,15.5,15.5,15.5,water,出粉率,出米率,Nutrient,不同出粉率与出米率的营养组成（,%,）,出粉率对面粉维生素的影响,95100,85,80,72,50,0.50,0.30,0.25,0.15,0.10,pyridoxine,1.50,1.10,0.90,0.60,0.40,pantothenic acid,6.00,1.60,1.20,0.72,0.70,niacin,0.12,0.07,0.05,0.04,0.03,riboflavin,0.40,0.31,0.26,0.11,0.08,thiamin,出,粉,率（,%,）,vitamin,(mg/100g),烹调方式的影响,:B,族维生素保存率（,%,）,52,50,0,炸,标准粉,油条,100,86,79,烙,标准粉,96,86,97,烙,富强粉,大饼,78,43,51,煮,标准粉,73,71,69,煮,富强粉,noodle,90,86,70,发酵、蒸,标准粉,91,62,28,发酵、蒸,富强粉,Steamed bread,67,30,18,熬,小,米,congee,30,100,62,碗蒸,meal,24,50,33,捞蒸,rice,niacin,riboflavin,thiamin,cookery,stuff,food,3.,贮存对谷物营养价值的影响,含水量,氧气,微生物,害虫,谷物,时间,温度,湿度,阴凉、通风、干燥、避光,豆类,(LEGUMES),大豆的营养价值,(nutritive value of soybean),Soybeans are good source of protein of high biological value and have been used for centuries in various forms as a food staple by millions of people in China and Japan.,Protein,EAA,组成合理,rich in lysine,3540%,Carbohydrate,其中约,50%,可直接消化,2030%,另一半,为难以消化的棉籽糖和水苏糖。,Fat,其中,UFA,占,85%,，亚油酸占,50%,以上，,1520%,磷脂,1.64%,soy,lecithin,Mineral,Ca 190mg/100g Fe 8.2mg/100g,Vitamin,丰富的,thiamin,、,riboflavin,和,Vit.E,大豆油脂的脂肪酸组成,脂肪酸的种类,比例范围,平均值,饱和脂肪酸,(saturated fatty acids),月桂酸,(C,12,),0.1,豆蔻酸,(C,14,),0.5,0.2,棕榈酸,(C,16,),712,10.7,硬脂酸,(C,18,),25.5,3.9,花生酸,(C,20,),1.0,0.2,山芋酸,(C,22,),0.5,总计,1019,15.1,不饱和脂肪酸,(unsaturated fatty acids),棕榈酸油,(C,16,),80%,鱼类间质蛋白少，水分多，组织柔软细,嫩,BV,更大,Fat,依肥瘦程度及部位差异较大,，,畜肉：以饱合脂肪酸为主，熔点较高，,禽肉,：,Fat 2.5%,EFA,含量高，亚油酸占,20%,鱼：,Fat 13%,，主要分布在皮下和内脏周围，,其中,UFA,占,80%,。,EPA,The Intake of fishes is apparently related to a decreased risk of coronary heart disease.,脏器中胆固醇含量很高,鱼籽含量约,1000mg/100g,1.nutritional value,Carbohydrates,肝脏与肌肉中的糖元,Mineral,0.61.2%,（,Fe,、,S,、,P,）,血红素铁，,BV,高，,海产鱼类含碘丰富,Vitamins,B,族含量丰富，,禽肉中,Vit.E,丰富,鱼肉中含,B1,、,B2,、和,B12,Liver and kidney are good dietary,source of riboflavin and are richer,in niacin than most other tissues.,鱼肝富含,Vit.A,和,Vit.D,畜肉类的营养成分（,100g,可食部）,Kind,Protein(g),Fat,(g),Ca,(mg),Fe,(mg),Vit.A,(,gRE),Vit.B,1,(mg),Vit.B,2,(mg),Cho.,(mg),瘦肉,20.3,6.2,6,3.0,44,0.54,0.10,79,猪心,16.6,5.3,12,4.3,13,0.19,0.48,151,猪肝,19.3,3.8,6,22.6,4972,0.21,2.08,288,猪肾,15.4,3.2,12,6.1,41,0.31,1.14,354,猪脑,10.8,9.8,30,1.9,-,0.11,0.19,2571,牛肉,18.6,8.3,7,3.5,21,0.