摘要
对酿造调味品的营养和健康价值进行了讨论。酿造调味品的每日摄入量较低,所提供的主要营养素占每日人体所需营养素摄入量较低,因此按照通常的营养评价模式,难以反映酿造调味品的营养及健康作用。酿造调味品含有多种功能性成分,人群的健康作用观察也表明了相关的健康作用。同时,酿造调味品含盐量较高,其所提供的钠在膳食中具有较高比例。作为传统食品的酿造调味品,低盐化营养健康作用流行病学观察对产业发展十分必要。
The value of brewing condiments in terms of nutrition and health has discussed. Nutrients intakes from brewing condiments are relatively low compared with the daily requirements, therefore, according to the present nutrition profiling, it is rather difficulty to reflect the effects of brewed condiments. Brewing condiments contain varieties of functional compositions and there have been many human studies showed the health ef- fects. Brewing condiments have high content of salt and they supply high proportion of sodium in the diet. As traditional condiments, salt reduction and epidemiology study are needed development of the industry.
出处
《中国酿造》
CAS
2013年第9期6-8,共3页
China Brewing
基金
全球营养联盟资助项目(20120212)
关键词
酿造调味品
营养成分
功能成分
brewing condiments, nutrition components, functional compoments
