1、 Chapter 2. Nutritional Value of Foods 各各 類類 食食 品品 的的 營(yíng)營(yíng) 養(yǎng)養(yǎng) 價(jià)價(jià) 值值So many foodsDelicious ?Allaying hunger ?Nutritional value ?食品的營(yíng)養(yǎng)價(jià)值食品的營(yíng)養(yǎng)價(jià)值(nutritional value) 是指某種食品所含營(yíng)養(yǎng)素和熱能滿是指某種食品所含營(yíng)養(yǎng)素和熱能滿足人體需求的程度。取決于營(yíng)養(yǎng)素的足人體需求的程度。取決于營(yíng)養(yǎng)素的種類、數(shù)量、相互比例及消化吸收率。種類、數(shù)量、相互比例及消化吸收率。 Nutrition value is degree or percentage of n

2、utrients and energy in food that can meet human requirement. It rests with the kinds, quantity, proportion and absorption rate of nutrients. Assessment of food nutritional value: The kind and quantity of nutrients ：analysis, food composition (化學(xué)分析、儀器分析、食物成分表) The quality of Nutrients: the rate of ab

3、sorption and availability (吸收利用率 : BV，NPU，PERChange during cooking and processing: loss營(yíng)養(yǎng)質(zhì)量指數(shù)(index of nutrition quality, INQ) 某營(yíng)養(yǎng)素密度 某營(yíng)養(yǎng)素含量/該營(yíng)養(yǎng)素供應(yīng)量 INQ= 熱能密度 所產(chǎn)生熱能/熱能供應(yīng)量規(guī)范食物的營(yíng)養(yǎng)價(jià)值成年男子輕膂力勞動(dòng)食物的營(yíng)養(yǎng)價(jià)值成年男子輕膂力勞動(dòng)energy(kJ)protein(g)Vit.A(gRE)Vit.B1(mg)Vit.B2(mg)RNIA,M,L 1087880.08001.31.3100g egg65312.81940

4、.130.32INQ2.674.041.673.80100g rice14568.0-0.220.05INQ0.77-1.300.30100g soybean150235.137.00.410.20INQ3.130.332.251.10Classification of food Origin and Character： animal food plant food food produces nutritional character： (1) cereal grain (2) legumes and its produces (3) vegetables and fruits (4) m

5、eat, poultry and fish (5) milk and its produces (6) egg and its produces CEREAL GRAINS Cereal grains are seeds of the grass family. Wheat , rice, corn, kaoliang are the most important cereals used for human food.1、構(gòu)造與營(yíng)養(yǎng)成分、構(gòu)造與營(yíng)養(yǎng)成分(structure and composition) bran 纖維素和半纖維素纖維素和半纖維素 5% 蛋白質(zhì)、脂肪、蛋白質(zhì)、脂肪、B族族維

6、生素維生素 aleurone layer 蛋白質(zhì)、磷、蛋白質(zhì)、磷、B族維生素族維生素 8% endosperm 淀粉，蛋白質(zhì)淀粉，蛋白質(zhì) 83% germ 蛋白質(zhì)、脂肪、可蛋白質(zhì)、脂肪、可 23% 溶性糖和溶性糖和B族維族維生素生素 2.營(yíng)養(yǎng)價(jià)值營(yíng)養(yǎng)價(jià)值(nutritional value ) They provide us with a majority of our food calories and about half of protein.Protein 7.515% EAA不平衡不平衡 BV偏低偏低 Carbohydrates 淀粉淀粉 90% 70% 單糖單糖 10% Fat 不

7、飽和脂肪酸不飽和脂肪酸 14% lay in germ and bran mainly Mineral (P，Ca), 1.53% lay in bran and aleurone layer Vitamins B vitamins thiamin,riboflavin,niacin lay in aleurone layer and germ The nutritional value of cereal products varies with the part of grain that is used and the method of processing, cooking.0.79

8、3.500.685164010.138.936.4麥胚粉0.200.4010.99216118.360.816.7燕麥1922.766.59.4黑米0.090.524.727146小米0.110.040.3186000.433.51.4紅薯0.030.084.22514480.673.212.0面粉0.020.064.1332089方便面1214183.667.79.0玉米0.110.040.51414600.874.98.2大米Vit.B2(mg)Vit.B1(mg)Fe(mg)Ca(mg)Energy(

9、kj)Fat (g)Carb.(g)Protein(g)KindNutrients Content of Cereal (100g)3.烹調(diào)、加工與儲(chǔ)存的影響Effect of cooking, processing and storage85%80%72%96%94%92%0.40.3fiber1.00.80.6mineral2.01.52.0saccharide1.52.01.0crude fat9149148crude p.

10、14.514.514.515.515.515.5water出粉率出米率Nutrient不同出粉率與出米率的營(yíng)養(yǎng)組成%出粉率對(duì)面粉維生素的影響出粉率對(duì)面粉維生素的影響95100858072500.500.300pyridoxine1.501.100.900.600.40pantothenic acid6.001.601.200.720.70niacin0.120.070.050.040.03riboflavin0.400.310.260.110.08thiamin出 粉 率%vitamin(mg/100g)烹調(diào)方式的影響烹調(diào)方式的影響:B族維生素保管率族維生素保管率%525

11、00炸規(guī)范粉油條1008679烙規(guī)范粉968697烙富強(qiáng)粉大餅784351煮規(guī)范粉737169煮富強(qiáng)粉noodle908670發(fā)酵、蒸規(guī)范粉916228發(fā)酵、蒸富強(qiáng)粉Steamed bread673018熬小 米congee3010062碗蒸meal245033撈蒸riceniacinriboflavinthiamincookerystufffood3. 儲(chǔ)存對(duì)谷物營(yíng)養(yǎng)價(jià)值的影響含水量 氧氣 微生物 害蟲 谷物 時(shí)間 溫度 濕度陰涼、通風(fēng)、枯燥、避光 豆類豆類(LEGUMES)大豆的營(yíng)養(yǎng)價(jià)值大豆的營(yíng)養(yǎng)價(jià)值(nutritive value of soybean) Soybeans are goo

12、d source of protein of high biological value and have been used for centuries in various forms as a food staple by millions of people in China and Japan.Protein EAA組成合理組成合理, rich in lysine3540%Carbohydrate 其中約其中約50%可直接消化可直接消化2030% 另一半另一半 為難以消化的棉籽糖和水蘇糖。為難以消化的棉籽糖和水蘇糖。Fat 其中其中UFA占占85%，亞油酸占，亞油酸占50%以上，以上

13、，1520% 磷脂磷脂1.64% soy lecithin Mineral Ca 190mg/100g Fe 8.2mg/100g Vitamin 豐富的豐富的thiamin、 riboflavin和和Vit.E大豆油脂的脂肪酸組成脂肪酸的種類比例范圍平均值飽和脂肪酸(saturated fatty acids)月桂酸(C12)0.1豆蔻酸(C14)0.50.2棕櫚酸(C16)71210.7硬脂酸(C18)25.53.9花生酸(C20)1.00.2山芋酸(C22)0.5總計(jì)101915.1不飽和脂肪酸(unsaturated fatty acids) 棕櫚酸油(C16) 80%, 魚類間質(zhì)蛋白

14、少，水分多，魚類間質(zhì)蛋白少，水分多，組織柔軟細(xì)組織柔軟細(xì) 嫩嫩, BV更大更大Fat 依肥瘦程度及部位差別較大，依肥瘦程度及部位差別較大， 畜肉：以飽合脂肪酸為主，熔點(diǎn)較高，畜肉：以飽合脂肪酸為主，熔點(diǎn)較高， 禽肉禽肉 ：Fat 2.5%, EFA含量高，亞油酸占含量高，亞油酸占20% 魚：魚：Fat 13%，主要分布在皮下和內(nèi)臟，主要分布在皮下和內(nèi)臟周圍，周圍， 其中其中UFA占占80%。 EPA The Intake of fishes is apparently related to a decreased risk of coronary heart disease. 臟器中膽固醇含量

15、很高臟器中膽固醇含量很高 魚籽含量約魚籽含量約1000mg/100g1.nutritional valueCarbohydrates 肝臟與肌肉中的糖元肝臟與肌肉中的糖元Mineral 0.61.2%Fe、S 、 P 血紅素鐵，血紅素鐵，BV高，高， 海產(chǎn)魚類含碘豐富海產(chǎn)魚類含碘豐富Vitamins B族含量豐富，族含量豐富， 禽肉中禽肉中Vit.E豐富豐富 魚肉中含魚肉中含B1、B2、和、和B12 Liver and kidney are good dietary source of riboflavin and are richer in niacin than most other ti

16、ssues. 魚肝富含魚肝富含Vit.A和和Vit.D 畜肉類的營(yíng)養(yǎng)成分100g可食部KindProtein(g)Fat (g)Ca(mg)Fe(mg)Vit.A(gRE)Vit.B1(mg)Vit.B2(mg)Cho.(mg)瘦肉20.36.263.0440.540.1079豬心16.65.3124.3130.190.48151豬肝19.33.8622.649720.212.08288豬腎15.43.2126.1410.311.14354豬腦10.89.8301.9-0.110.192571牛肉18.68.373.5210.050.1562羊肉21.212.8102.0440.050.069

17、8狗肉 18.63.7433.5157-0.1252禽肉類的營(yíng)養(yǎng)成分禽肉類的營(yíng)養(yǎng)成分100g可食部可食部KindProtein(g)Fat (g)Ca(mg)Fe(mg)Vit.A(gRE)Vit.B1(mg)Vit.B2(mg)Cho.(mg)雞19.39.491.4480.050.09106雞肝16.64.8712.0104100.331.10356雞肫19.22.874.4360.040.09174鴨15.519.762.2520.080.2294鴨肝14.57.51823.110400.261.05341鴨肫17.91.3124.360.040.15鵝17.919.943.8420.0

18、70.2374肯德雞20.317.3-2.2230.030.171982. effects of processing and cookingProtein 變化不大，且更利于消化吸收Vitamins 燉、煮時(shí)損失不大， 高溫時(shí)B vitamins損失較多。MILK AND MILK PRODUCES 1. Protein: 3%，為優(yōu)質(zhì)蛋白酪蛋白，為優(yōu)質(zhì)蛋白酪蛋白79.6%，為鈣、磷，為鈣、磷結(jié)合蛋白，乳清蛋白結(jié)合蛋白，乳清蛋白11.5%，乳球蛋白，乳球蛋白3.3%。人乳中。人乳中酪蛋白與乳清蛋白的比為酪蛋白與乳清蛋白的比為23， BV802. Lipids: 含含fat 3%脂肪球，其中含

19、油酸脂肪球，其中含油酸33% 、亞油、亞油酸酸5.3%、亞麻酸、亞麻酸2.1%及水溶性揮發(fā)性短鏈脂肪酸及水溶性揮發(fā)性短鏈脂肪酸 和少量的卵磷脂、膽固醇。人乳中含有脂解酶，有助和少量的卵磷脂、膽固醇。人乳中含有脂解酶，有助于嬰兒消化脂肪于嬰兒消化脂肪3. Carbohydrates: lactose調(diào)理胃酸、促進(jìn)胃腸蠕動(dòng)和調(diào)理胃酸、促進(jìn)胃腸蠕動(dòng)和消化液的分泌，促進(jìn)鈣的吸收與乳酸桿菌的增殖消化液的分泌，促進(jìn)鈣的吸收與乳酸桿菌的增殖4. Mineral: 0.700.75%Ca、P、K，牛奶貧鐵，牛奶貧鐵 5. Vit.: 種類齊全，但含量與豢養(yǎng)方式有關(guān)種類齊全，但含量與豢養(yǎng)方式有關(guān)各種奶的營(yíng)養(yǎng)成分

20、各種奶的營(yíng)養(yǎng)成分100g)987313P(mg)-1.05.0Vit.C(mg)8210430Ca(mg)0Vit.PP(mg)247226272Energy(kj) 5Vit.B2(mg )Carbo.(g)0.040.030.01Vit.B1(mg)Fat(g)842411Vit.A(gRE)1.53.01.3Protein(g)Fe(mg)88.989.987.6H2O(g)羊乳羊乳牛乳牛乳人乳人乳羊乳羊乳牛乳牛乳人乳人乳 Fluid milk Milk(Whole milk) fat 3% Low-fat milk fat 0.5-2.0% Skim milk fat 0.5% Milk powder 全脂奶粉：鮮奶經(jīng)加熱、噴霧枯燥而制成全脂奶粉：鮮奶經(jīng)加熱、噴霧枯燥而制成的奶制品。的奶制品。 Whole 按分量按分量1：8或體積或體積1：4加水加水 脫脂奶粉：脫脂脫脂奶粉：脫脂 skim 調(diào)制奶粉：以牛奶為根底，加以調(diào)整和改調(diào)制奶粉：以牛奶為根底，加以調(diào)整和改善善 Formula 煉乳煉乳 1 Evaporated milk：鮮奶消毒低溫真空下蒸：鮮奶消毒低溫真空下蒸發(fā)濃發(fā)濃 縮至原量的縮