[工学]10 Food Nutrition.ppt

10 Food Nutrition Nutrient content in 100g Nutrition Carbohydrates：2-6% Protein：less than 3% Fat：less than 1% No VD and VB12 Minerals：K 、 Ca、Fe、Mg Vegetable Carbohydrates：5-20% Protein：0.5-1.0% Fat：less than 0.3% No VD and VB12 Minerals：K 、 Ca、Mg Fruit Nutrition It is recommended that we eat five portions of fruit and vegetables daily. This group of foods includes rich sources of a number of nutrients, eg vitamin C, folate, dietary fibre, beta-carotene and potassium. Vitamin content (/100g) 0.02 0.03 0.03 0.09 0.04 0.11 0.08 0.03 B2 (mg) 50 20 520 240 4010 487 30 340 Carrotin (ug) 25 7 19 243 16 32 61 72 Vc (mg) grape peach orange jujube Carrot Spinach Brocoli Hot pepper ? 部分水果蔬菜中VC和胡萝卜素含量（单位：mg/100g） 8.05 41 芒果 2.92 32 菠菜 0.03 47 草莓 3.45 76 芥蓝 0.20 18 菠萝 2.11 47 绿苋菜 0.01 4 鸭梨 1.68 28 小白菜 0.60 2 红富士苹果 0.55 19 番茄 0.02 4 玫瑰香葡萄 0.09 9 黄瓜 0.18 33 川红橘 0.03 61 白菜花 0.10 53 山揸 7.21 51 绿菜花 0.13 60-250 猕猴桃 1.39 144 小红辣椒 0.24 243 鲜枣 4.13 13 胡萝卜 胡萝卜素 VC 水果名称 胡萝卜素 VC 蔬菜名称 薯类营养成分与大米，面粉的比较（每100g中含量） 2.7 27 128 0 0 0.06 0.17 0.6 75.2 10.3 350 富强面粉 0.9 24 58 0 0 0.04 0.08 0.4 75.7 7.3 334 特级粳米 1.0 36 378 0.16 6 0.05 0.06 1.0 18.1 2.2 79 芋头 0.3 16 213 0.02 5 0.02 0.05 0.8 12.4 1.9 56 山药 0.8 8 40 0.03 27 0.08 0.08 0.7 17.2 2.0 76 马铃薯 0.5 23 39 0.75 26 0.04 0.04 1.6 24.7 1.1 99 红心甘薯 Fe mg Ca mg K mg carotionoids VC mg B2 mg B1 mg Fiber g Carbohydrate g Protein g Energy kcal 食物 Storage Fresh fruit and vegetables should be used as soon as possible. If stored, they should be kept in a cool, dark place to prevent sprouting, mould growth and rotting. 4. Fats and Oils Fats and oils have the same chemical structure. Fats which are liquid at room temperature are called oils. Fats and oils are insoluble in water. Fats and oils carry flavour, odour and fat soluble vitamins. They all have different functional and sensory characteristics. Composition Fats and oils are mixtures of triglycerides. These triglycerides are formed from these molecules of fatty acids joined to one molecule of