常见食物营养成分（Common food nutrients）.doc

常见食物营养成分（Common food nutrients） Vegetable nutrition, vegetables are indispensable to human food, it is rich in human body needs vitamins, minerals and crude fiber, such as the digestive system. When we eat vegetables, beans and vegetables contain more vitamin C and minerals; rhizome starch containing many; leafy generally contain less starch, containing more fiber containing iron, potassium, vitamin and carotene; cauliflower contains vitamin A, B, C and mineral rich fruits contain the largest amount of water; also, it contains more carotene and vitamin B, C. The purpose of cooking vegetables is to allow the body to absorb as much nutrients as possible. If the cooking method is unreasonable, most nutrients will be destroyed in the process of processing, the loss of the body can not absorb. If cooked, simmered, simmered and steamed for a long time, vitamin C can be damaged, and vitamins that are less resistant to heat can also be destroyed. If alkali is added to the cooking, vitamin B and vitamin C are all destroyed. Therefore, the processing of vegetables should pay attention to scientific cooking, to ensure that its nutrients can be absorbed and used more by the human body. Nutritional components of soy products in our daily life often eat soy products such as tofu, tofu, vermicelli, vermicelli, all of which use soybeans. Legumes are rich in nutrients. The protein content is about 45%, the fat content is about 20%, and the carbohydrate content is about 30%. It is also rich in minerals and vitamins. Daily cooking beans are fried, burned, cooked, fried, grilled and so on, and its taste is mostly salty, fresh, salty, spicy, salty, sweet, spicy and other flavors. Meat nutrition storage meat is a kind of food to eat more of our normal life, storage protein content in meat is about 30%; the fat content is about 40%; sugar content was 5%; the total number of minerals in about 2%, of which about calcium per 100 grams of meat is 10 mg, containing about 200 grams, and the hum