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各類食物的營養(yǎng)價值(參考版)

2025-05-02 12:22本頁面
  

【正文】 gRE) Protein (g) Fe(mg) H2O(g) 羊乳 牛乳 人乳 羊乳 牛乳 人乳 ? Fluid milk Milk(Whole milk) fat 3% Lowfat milk fat % Skim milk fat % ? Milk powder 全脂奶粉:鮮奶經(jīng)加熱、噴霧干燥而制成的奶制品。人乳中酪蛋白與乳清蛋白的比為 2﹕ 3), BV80 2. Lipids: 含 fat 3%(脂肪球),其中含油酸 33% 、亞油酸 %、亞麻酸 %及水溶性揮發(fā)性短鏈脂肪酸 和少量的卵磷脂、膽固醇。gRE) (mg) (mg) Cho. (mg) 雞 9 48 106 雞肝 7 10410 356 雞肫 7 36 174 鴨 6 52 94 鴨肝 18 1040 341 鴨肫 12 6 135 鵝 4 42 74 肯德雞 23 198 2. effects of processing and cooking Protein 變化不大,且更利于消化吸收 Vitamins 燉、煮時損失不大, 高溫時 B vitamins損失較多。 EPA The Intake of fishes is apparently related to a decreased risk of coronary heart disease. 臟器中膽固醇含量很高 魚籽含量約 1000mg/100g value ? Carbohydrates 肝臟與肌肉中的糖元 ? Mineral ~%( Fe、 S 、 P) 血紅素鐵, BV高, 海產(chǎn)魚類含碘豐富 ? Vitamins B族含量豐富, 禽肉中 魚肉中含 B B和 B12 Liver and kidney are good dietary source of riboflavin and are richer in niacin than most other tissues. 魚肝富含 畜肉類的營養(yǎng)成分( 100g可食部) Kind Protein(g) Fat (g) Ca (mg) Fe (mg) (181。g) (mg) 柿子椒 72 340 花菜 61 30 莧菜 47 2100 冬莧菜 20 6950 菠菜 32 487 冬瓜 18 80 南瓜 8 890 胡蘿卜 16 4010 Fruit (mg) Carotene (181。 ⑴ 分離蛋白 (soy protein isolates): Protein占 90% ⑵ 濃縮蛋白 (soy protein concentrates): Protein占 70% ⑶ 油料粕粉 (soy flour): ⑷ 組織化蛋白 (textured soy protein):去纖維后膨化而成 FRUIT AND VEGETABLE From a nutritional standpoint, fruits and vegetables are valuable chiefly for their vitamin and mineral content and for their dietary fiber or bulk. 1. classification ? 葉菜類 cabbage,broccoli,spinach ? 根莖類 potato, carrot ? 瓜茄類 cucumber,tomato, ? 鮮豆類 string bean, green soy bean 蔬菜 vegetable 水果 fruit ?仁果類 apple,pear ?核果類 peach , apricot ?漿果類 grape ,strawberry ?柑桔類 orange ,pomelo(柚 ) ?Carbohydrates: glu
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