【教学课件】第八章各类食品的营养价值.ppt

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1、第八章第八章各类食品的营养价值各类食品的营养价值第一节第一节食品营养价值的评定及意义食品营养价值的评定及意义食品营养价值的评定食品营养价值的评定 营养素的种类及含量营养素的种类及含量 营养素质量营养素质量 营养质量指数(index of nutrition quality,INQ)INQ1,该营养素与能量含量达到平衡；INQ1,该营养素的供给量高于能量的供给量；INQ1,该营养素的供给少于能量的供给。热能热能(kJ)(kJ)蛋白质蛋白质(g)(g)视黄醇视黄醇(g)(g)硫胺素硫胺素(mg)(mg)核黄素核黄素(mg)(mg)成年男子轻体力劳动成年男子轻体力劳动的营养素供给标准的营养素供给标准

2、100g100g鸡蛋鸡蛋INQINQ100g100g大米大米INQINQ100g100g大豆大豆INQINQ10042100426536531456145615021502757512.812.82.622.628.08.00.740.7435.135.13.133.138008001941943.733.7337370.310.311.41.40.130.131.431.430.220.221.081.080.410.411.961.961.41.40.320.323.523.520.050.050.250.250.200.200.960.96鸡蛋、大米、大豆中几种营养素的鸡蛋、大米、大豆中

3、几种营养素的INQINQ值值 第二节第二节各类食品的营养价值各类食品的营养价值 一、谷类的营养成分 谷粒的纵切面示意图谷粒的纵切面示意图谷粒的纵切面示意图谷粒的纵切面示意图 几种谷类的蛋白质组成（%）谷物白蛋白球蛋白醇溶蛋白谷蛋白大米小麦玉米高粱535418106102185405050555060803040304532必需氨基酸必需氨基酸WHO建议氨基酸构成比建议氨基酸构成比鸡蛋鸡蛋大豆大豆绿豆绿豆异亮氨酸异亮氨酸亮氨酸亮氨酸赖氨酸赖氨酸蛋氨酸胱氨酸蛋氨酸胱氨酸苯丙氨酸酪氨酸苯丙氨酸酪氨酸苏氨酸苏氨酸色氨酸色氨酸纈氨酸纈氨酸4.04.07.07.05.55.53.53.56.06.04.0

4、4.01.01.05.05.04.84.88.18.16.56.54.74.78.68.64.54.51.71.75.45.45.25.28.18.16.46.42.52.58.68.64.04.01.31.34.94.94.54.58.18.17.57.52.32.39.79.73.63.61.11.15.55.5鸡蛋、大豆、绿豆的氨基酸组成（g/100g蛋白质）大豆中的抗营养因素大豆中的抗营养因素 蛋白酶抑制剂（protease inhibitor,PI）豆腥味 胀气因子(flatus-producing factor)水苏糖 棉籽糖 植酸 皂甙 植物红细胞凝集素 几种豆制品每100g中主

5、要营养素含量 蛋白质蛋白质(g)(g)脂肪脂肪(g)(g)碳水化合碳水化合物物(g)(g)视黄醇当视黄醇当量量(g)(g)硫胺素硫胺素(mg)(mg)核黄素核黄素(mg)(mg)抗坏血酸抗坏血酸(mg)(mg)豆豆 浆浆豆豆 腐腐豆豆 豉豉黄豆芽黄豆芽绿豆芽绿豆芽1.81.88.18.124.124.14.54.52.12.10.70.73.73.71.61.60.10.11.11.14.24.236.836.84.54.52.92.915155 53 30.020.020.040.040.020.020.040.040.050.050.020.020.030.030.090.090.070.

6、070.060.060 00 00 08 86 6常见蔬菜每100g中三种维生素的含量 柿子椒柿子椒花菜花菜苋菜苋菜冬苋菜冬苋菜菠菜菠菜冬瓜冬瓜南瓜南瓜胡萝卜胡萝卜维生素维生素C(mg)胡萝卜素胡萝卜素(g)核黄素核黄素(mg)723400.0361300.084721000.212069500.05324870.1118800.0188900.041640100.04鲜枣鲜枣猕猴桃猕猴桃 柑柑桔桔芒果芒果苹果苹果葡萄葡萄桃桃草莓草莓维生素维生素C(mg)C(mg)胡胡 萝萝 卜卜 素素(g)(g)核黄素核黄素(mg)(mg)2432432402400.090.0962621301300.02

7、0.0228288908900.040.0419195205200.030.032323805080500.040.044 420200.020.02252550500.020.027 720200.030.03474730300.030.03常见水果中三种维生素的含量(/100g)几种蔬菜中钙和草酸含量(mg/100g)蔬菜名称钙草酸大蕹菜芋禾杆厚皮菜苋 菜圆叶菠菜折耳菜224406435910212169129847111426061150猪肉及内脏主要营养素含量（每100g可食部）蛋白质蛋白质(g)(g)脂肪脂肪(g)(g)钙钙(g)(g)铁铁(g)(g)视黄醇当量视黄醇当量(g)(g)

8、VitBVitB1 1(mg)(mg)VitBVitB2 2(mg)(mg)胆固醇胆固醇(mg)(mg)猪肉猪肉(瘦瘦)猪心猪心猪肝猪肝猪肾猪肾猪脑猪脑20.320.316.616.619.319.315.415.410.810.86.26.25.35.33.83.83.23.29.89.86 612126 6121230303.03.04.34.322.622.66.16.11.91.9444413134972497241410.540.540.190.190.210.210.310.310.110.110.100.100.480.482.082.081.141.140.190.197979

9、15115128828835435425712571食物名称食物名称 蛋白质蛋白质(g)(g)脂肪脂肪(g)(g)视黄醇当视黄醇当量量(g)(g)硫胺素硫胺素(mg)(mg)核黄素核黄素(mg)(mg)钙钙(mg)(mg)铁铁(mg)(mg)胆固醇胆固醇(mg)(mg)鸡鸡鸡肝鸡肝鸡肫鸡肫鸭鸭鸭肝鸭肝鸭肫鸭肫鹅鹅炸鸡炸鸡(肯德基肯德基)19.319.316.616.619.219.215.515.514.514.517.917.917.917.920.320.39.49.44.84.82.82.819.719.77.57.51.31.319.919.917.317.34848104101041

10、036365252104010406 6424223230.050.050.330.330.040.040.080.080.260.260.040.040.070.070.030.030.090.091.101.100.090.090.220.221.051.050.150.150.230.230.170.179 97 77 76 6181812124 41091091.41.412.012.04.44.42.22.223.123.14.34.33.83.82.22.210610635635617417494943413411351357474198198鸡、鸭、鹅主要营养素的含量（每100g

11、可食部）不同奶营养素比较（每100g含量）人乳牛乳羊乳水分(g)蛋白质(g)脂肪(g)碳水化合物(g)热能(kJ)钙(mg)磷(mg)铁(mg)视黄醇当量(g)硫胺素(mg)核黄素(mg)尼克酸(mg)抗坏血酸(mg)87.61.33.47.427230130.1110.010.050.205.089.93.03.23.4226104730.3240.030.140.101.088.91.53.55.424782980.5840.040.122.10奶中氮的分布 牛奶人奶含量mg/100ml占总氮量的百分比(%)含量mg/100ml 占总氮量的百分比(%)总 氮酪 蛋 白乳清蛋白非蛋白氮540

12、430803010079.614.85.6162497736100304822奶制品的营养价值奶制品的营养价值 巴氏杀菌乳(pasteurized milk)奶粉(milk powder)全脂奶粉(whole milk powder)脱脂奶粉(skimmed milk powder)调制奶粉(formula milk powder)酸奶(cultured milk)炼乳(condensed milk)甜炼乳(sweetened condensed milk)淡炼乳(evaporated milk)复合奶(mixture milk)奶油(butter)全蛋蛋清蛋黄水 分蛋白质脂 肪糖矿物质73.

13、875.812.811.11.31.084.487.78.911.60.11.83.20.644.951.514.515.526.433.83.46.21.1蛋各部分的主要营养组成(%)蛋白质蛋白质(g)(g)脂肪脂肪(g)(g)碳水化合碳水化合物物(g)(g)视黄醇当视黄醇当量量(g)(g)硫胺素硫胺素(mg)(mg)核黄素核黄素(mg)(mg)钙钙(mg)(mg)铁铁(mg)(mg)胆固胆固醇醇(mg)(mg)全鸡蛋全鸡蛋鸡蛋白鸡蛋白鸡蛋黄鸡蛋黄鸭鸭 蛋蛋咸鸭蛋咸鸭蛋松花蛋松花蛋鹌鹑蛋鹌鹑蛋12.812.811.611.615.215.212.612.612.712.714.214.212

14、.812.811.111.16.16.128.228.213013012.712.710.710.711.111.11.31.33.13.13.43.43.13.16.36.34.54.52.12.11941944384382612611341342152153373370.130.130.040.040.330.330.170.170.160.160.060.060.110.110.320.320.310.310.290.290.350.350.330.330.180.180.490.4944449 91121126262118118636347472.32.31.61.66.56.52.9

15、2.93.63.63.33.33.23.258558515101510565565647647608608531531各种主要营养素含量(每100g)营养组成营养组成大米出米率大米出米率小麦出粉率小麦出粉率929496728085水水分分粗蛋白粗蛋白粗脂肪粗脂肪糖糖无机盐无机盐纤维素纤维素15.56.20.80.30.60.315.56.61.10.40.80.415.56.91.50.61.00.614.58130.81.51.52.00.30.6微0.214.59141.01.61.52.00.60.80.20.414.59141.52.02.02.50.70.90.40.9不同出米率大米

16、和不同出粉率小麦的营养组成(%)5072808595 100硫胺素核黄素尼克酸泛 酸吡哆酸0.080.030.700.400.100.110.040.720.600.150.260.051.200.900.250.310.071.601.100.300.400.126.001.500.50不同出粉率小麦B族维生素的变化(mg/100g)食物食物原料原料烹调方法烹调方法硫胺素硫胺素核黄素核黄素尼克酸尼克酸烹调前烹调前(mg)(mg)烹调后烹调后(mg)(mg)保存率保存率(%)(%)烹调前烹调前(mg)(mg)烹调后烹调后(mg)(mg)保存率保存率(%)(%)烹调前烹调前(mg)(mg)烹调后

17、烹调后(mg)(mg)保存率保存率(%)(%)饭饭饭饭粥粥馒头馒头馒头馒头面条面条面条面条大饼大饼大饼大饼烧饼烧饼油条油条窝头窝头稻米稻米(标一标一稻米稻米(标一标一)小米小米富强粉富强粉标准粉标准粉富强粉富强粉标准粉标准粉富强粉富强粉标准粉标准粉标准粉标准粉标准粉标准粉玉米面玉米面捞、蒸捞、蒸碗蒸碗蒸熬熬发酵、蒸发酵、蒸发酵、蒸发酵、蒸煮煮煮煮烙烙烙烙烙、烤烙、烤炸炸蒸蒸0.210.210.210.210.660.660.070.070.270.270.290.290.610.610.350.350.480.480.450.450.490.490.330.330.070.070.130.13

18、0.120.120.200.200.190.190.200.200.310.310.340.340.380.380.290.290 00.330.3333336262181828287070696951519797797964640 01001000.060.060.060.060.030.030.050.050.060.060.050.050.030.030.060.060.060.060.080.080.030.030.140.140.030.030.060.060.030.030.050.050.060.060.050.050.030.030.060.060.060.060.080.080.030.030.140.145050100100303062628686717143438686868610010050501001004.14.14.14.11.81.81.21.22.02.02.62.62.82.82.42.42.42.43.53.51.71.72.12.11.01.01.61.61.21.21.11.11.81.81.81.82.22.22.32.32.42.43.33.30.90.92.32.32424303067679191909073737878969610010094945252109109不同烹调方式下米饭和面食中B族维生素的保存率