摘要
研究了在体重过多人群的食生活里导入杂粮的有效性以及杂粮食谱的营养价值。营养价值参考了日本厚生劳动省发表的"日本人食事摄取基准",这资料标示了目标热量、各种营养成分的目标摄取量以及许多项目的极限程度。因为极限程度与年龄、性别和生理状态有关,在此我们以普通生活的成人作为基准。杂粮中的营养成分,苋的热量358kcal、蛋白质12.7g、脂肪6.0g、糖质64.9g、食物纤维7.4g、Na 1.0mg、P540mg、Fe 9.4mg、Ca 160mg、K 600mg、Cu 0.92mg、Zn 5.8mg、Mn 6.14mg、维生素A 2.0ug以及微量的维生素C。经过研讨设计了营养平衡最佳的食谱为:糙米200g、苋50g、andeskinua50g、大豆110g、甘薯200g、绿黄色蔬菜(小青菜)300g、鸡蛋55g以及泥鳅100g。食用这个食谱可以摄取热量2007 kcal(是基准摄取量的100%),其他营养成分的摄取量与基准摄取量相比分别为:蛋白质173%、脂肪72%、碳水化物105%、K 332%、Ca262%、Mg 267%、P 250%、Fe 420%、Zn 183%、Cu 343%、VA 126%、VD 100%、VE 142%、VK 940%、VB1237%、VB2174%、烟碱酸201%、VB6218%、VB12375%、叶酸350%、泛酸160%、VC 176%、食物纤维185%、盐分5%以及Mn 273%。不足的盐分可以使用调味料来补充。氨基酸的摄取量推测是基准值的100%。蛋白质:脂肪:碳水化物的比例是19.0∶18.0∶63.0,与理想的平衡比接近。
We examined feasibility of taking Millet for overweight people diet, and the nutritional value of Millet menu. As a nutritional reference, we chose the Standard of Foods Intake defined by the Ministry of Health, Labour and Welfare of Japan. In addition to target level of energy intake and each nutrient, the allowance level is recommended for many items. Considering that the levels depend on age, sex and physiological state, we took the standard for an adult under normal activity levels.
Nutritional content analysis of Millet, especially amaranthus indicated 358kcal, 12.7g protein, 6.0g lipid, 64. 9g sugar, 7.4g dietary fiber, 1.0mg Na, 540mg P, 9.4mg Fe, 160mg Ca, 600mg K, 0.92mg Cu, 5.8mgZn, 6. 14mg Mn, 2.0ug Vitamin A （VA） and trace VC per 100g of its plant body. A model menu was designed as 200g brown rice, 50g amaranthus, 50g andeskinua , 110g soybean, 200g sweet potato, 300g greenyellow vegetable （Komatuna）, 55g egg, 100g loach after the iteration to optimize the composition. This menu provides; 2007 kcal （ 100% of standard foods intake, same for following items） , protein 173% , lipid 72% , carbohydrate 105% , K 332%, Ca 262%, Mg 267%, P250%, Fe 420%, Zn 183%, Cu 343%, VA 126%, VD 100%, VE 142%, VK 940%, VB1 237%, VB2 174% , niacin 201%, VB6 218%, VB12 375%, folic acid 350% , pantothenic acid 160%, VC 176%, dietary fiber 185%, NaC1 5% and Mn 273%. Deficient NaC1 is supplemented as cooking salt. The amino acids score was estimated to be 100%. The Protein ： Fat ： Carbohydrate ratio was 19.0 ： 18.0 ： 63.0, close to the ideal ratio.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第6期64-70,共7页
Journal of the Chinese Cereals and Oils Association
