【正文】 營養(yǎng)素生物利用率的因素： （ 1）食品的消化率。 （ 3）食物中營養(yǎng)素與其他食物共存的狀態(tài)，是否有干擾或促進吸收的因素。 營養(yǎng)素的生物利用率，是指食品中所含的營養(yǎng)素能夠在多大程度上真正在人體代謝中被利用。 Starch： 75% Protein： 8%13% Limiting amino acids ： Lys VE： 250520mg/100g 2) Rice Brown rice has its outer husk removed, and white rice is milled and polished further to remove the bran and germ. There are many different types of rice, categorised by size, shape and the region where they are grown. Rice can be ground to make flour. 我國產(chǎn)量最大的糧食。 ? Rich Ca, B1 and B2 AA content (g) in 100g protein EAA WHO ratio Egg soybean Mung bean Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine Nutrients contents in 100g Protein (g) Fat (g) CHO (g) VA (ug) B1 (mg) B2 (mg) Joice of soybean 15 Toufu 幾種豆類的營養(yǎng)價值 Name Protein g/100g Fat g/100g B1 mg/100g B2 mg/100g Ca mg/100g Fe mg/100g Zn mg/100g 大豆 191 紅豆 74 綠豆 81 扁豆 137 豌豆 97 內(nèi)酯豆腐 17 北豆腐 138 油豆腐絲 152 素什錦 174 腐竹 77 3. Fruit and Vegetables Composition Although fruits and vegetables may look different, the edible part is made up from similar types of cells. The cell has an outer wall which is made up mostly from cellulose. Within the cell there is a jellylike substance called cytoplasm, which carries fat droplets and colour pigments. In potatoes and yams starch is also carried in this substance. The major part of the cell, called the vacuole, contains cell sap. The sap is watery and contains sugar, pigments and salts. Between the cells are small pockets known as intercellular air spaces, which give raw fruits and vegetables their opaqueness. Characteristics (1) Processing: Whether fruit and vegetables are to be canned, frozen, pickled or eaten raw, further processing is required, eg cleaning and trimming, peeling, chopping and washing. The processing of fruits and vegetables may alter their physical characteristics and lead to losses of nutrients. Vitamin C is the most monly affected nutrient. Cut or shredded fruit or vegetables have a shorter shelflife than those which have not been processed. (2) Spoilage: The acidic nature of fruits and vegetables acts as natural protection against spoilage by microanisms. Fruit and vegetables continue to live after they are picked, ie they absorb oxygen, give off carbon dioxide and tend to bee warmer. Fruits have a higher sugar content than vegetables, which makes some varieties susceptible to mould growth. Fruits ripen and vegetables mature on storage. Changes in flavour, appearance and loss of texture occur. (3) Colour: Fruits and vegetables contain natural colour pigments which may be used to colour foods. However, the stability of the pigments is affected by pH, light and heat. Freshly cut fruit, such as bananas, apples and peaches will discolour quickly in open air. This oxidation is called enzymic browning. This may be slowed down by the use of antioxidants or prevented by adding an acidic or sugary solution to the surface of the fruit or keeping it at cold temperatures. A similar reaction also occurs in some vegetables, such as potatoes. (4) Cooking: During cooking the cell structure starts to break down. This is why raw fruits and vegetables bee softer when cooked. Some nutrients are also lost. This is due to the loss of water and other solubles in the sap. (5) Products: Many varieties of fruits and vegetables are preserved by canning, dehydration or freezing. The preservation process may alter physical, nutritional and sensory characteristics. (6) Jellying: Some fruits, such as apples and blackcurrants, contain rich sources of pectin. Pectin is used to set jam. Fruit types Soft fruits, eg raspberry, blackberry, redcurrant, strawberry, bilberry. Citrus fruits, eg orange, lime, lemon, kumquat, grapefruit. Stone fruits, plum, apricot, peach, lychee, cherry, mango. Fleshy fruits, eg apple, papaya, pineapple, pear, banana Vine fruits, eg grape, water melon, cantaloupe Fruit vegetables, eg aubergine茄子 , marrow, plantain, tomato Pulses, eg pea, bean, lentil