饺子的营养情况研究

Nutrient Evaluation of Chinese Dumplings

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.