摘要
馕是喀什地区具有地域特色的传统主食之一,也是当地最常见的食品之一。通过分析喀什地区各种特色馕的蛋白质、脂肪、膳食纤维、碳水化合物、维生素和矿物质等,并与传统馕进行比较,评价其营养价值。结果表明,特色馕的蛋白质、脂肪和膳食纤维高于传统馕,维生素含量显著高于传统馕,铁和钙的含量明显高于传统馕。特色馕营养丰富,具有较高的营养价值。
Nang is one of the traditional staple foods with regional characteristics in Kashgar,and is also one of the most common foods of the local people.By analyzing the protein,fat,dietary fiber,carbohydrate,vitamins and minerals of various characteristic Nangs in Kashgar,and comparing them with traditional Nangs,their nutritional value was evaluated.The results showed that the protein,fat and dietary fiber of characteristic Nang were higher than those of traditional Nang,the vitamin content was significantly higher than that of traditional Nang,and the iron and calcium content was significantly higher than that of traditional Nang.The characteristic Nang is rich in nutrition and has high nutritional value.
作者
王毅
郭英
杨晓琴
WANG Yi;GUO Ying;YANG Xiaoqin(Kashgar Institute for Food and Drug Control,Kashgar 844000,China)
出处
《现代食品》
2022年第23期205-208,共4页
Modern Food
关键词
馕
营养成分
检测分析
Nang
nutritional components
analysis