摘要
本文研究了粤式早点饺子和东北饺子的营养成分,结果表明:38%的粤式饺子和80%的东北饺子其脂肪供热比超过了30%,此外两种类型的饺子蛋白质含量都比较低,而且东北饺子的食盐含量全部超过了10g/kg,需要引起消费者重视。
The protein contents, fat contents, salt contents and carbohydrate contents of Cantonese and Donbei traditional dumplings were determined and their calories were calculated. The results indicated that over 30% of the total energy was provided by fat in 38% of Cantonese dumplings and in 80% of Dongbei dumplings. Moreover, low protein content was found in most of the Cantonese dumplings in both kinds of dumplings, and high salt content in Dongbei dumplings was found (10 g/kg), indicating that Cantonese dumplings are somewhat healthier than Dongbei dumplings.
出处
《现代食品科技》
EI
CAS
2009年第1期111-113,共3页
Modern Food Science and Technology
基金
广东省科技攻关项目(2006B20501010)
关键词
饺子
营养
调查
Dumplings
nutrition
investigation