1、Chapter2.NutritionalValueofFoods各类食品的营养价值SomanyfoodsDeliciousAllayinghungerNutritionalvalue食品的营养价值(nutritionalvalue)是指某种食品所含营养素和热能满足人体需要的程度。取决于营养素的种类、数量、相互比例及消化吸收率。Nutritionvalueisdegreeorpercentageofnutrientsandenergyinfoodthatcanmeethumanrequirement.
2、Itrestswiththekinds,quantity,proportionandabsorptionrateofnutrients.Assessmentoffoodnutritionalvalue:Thekindandquantityofnutrients：analysis,foodcomposition(化学分析、仪器分析、食物成分表)ThequalityofNutrients:therateofabsorptionandavailability(吸收利用率:BV，NPU，PER）Changeduring
3、cookingandprocessing:loss营养质量指数(indexofnutritionquality,INQ)某营养素密度某营养素含量/该营养素供给量INQ=热能密度所产生热能/热能供给量标准食物的营养价值（成年男子轻体力劳动）energy(kJ)protein(g)Vit.A(gRE)Vit.B1(mg)Vit.B2(mg)RNI（A,M,L）1087880.08001.31.3100gegg65312.81940.130.32INQ2.674.041.673.80100grice14568.0-0.220.
4、05INQ0.77-1.300.30100gsoybean150235.137.00.410.20INQ3.130.332.251.10ClassificationoffoodOriginandCharacter：animalfoodplantfoodfoodproducesnutritionalcharacter：(1)cerealgrain(2)legumesanditsproduces(3)vegetablesandfruits(4)meat,poultryandfish(5)milkand
5、itsproduces(6)egganditsproducesCEREALGRAINSCerealgrainsareseedsofthegrassfamily.Wheat,rice,corn,kaoliangarethemostimportantcerealsusedforhumanfood.1、结构与营养成分(structureandcomposition)bran纤维素和半纤维素5%蛋白质、脂肪、B族维生素aleuronelayer蛋白质、磷、B族维生素8%endosperm淀粉，蛋白质83%germ
6、蛋白质、脂肪、可23%溶性糖和B族维生素2.营养价值(nutritionalvalue)Theyprovideuswithamajorityofourfoodcaloriesandabouthalfofprotein.Protein7.515%EAA不平衡BV偏低Carbohydrates淀粉90%70%单糖10%Fat不饱和脂肪酸14%layingermandbranmainlyMineral(P，Ca),1.53%layinbranandaleuronelayerVitaminsBvit
7、amins（thiamin,riboflavin,niacin）layinaleuronelayerandgermThenutritionalvalueofcerealproductsvarieswiththepartofgrainthatisusedandthemethodofprocessing,cooking.0.793.500.685164010.138.936.4麦胚粉0.200.4010.99216118.360.816.7燕麦0.120.251.61913722.766.59.4黑米0.090.524.72714693.1
8、71.98.8小米0.110.040.3186000.433.51.4红薯0.030.084.22514480.673.212.0面粉0.020.064.133208924.162.68.0方便面0.100.171.91214183.667.79.0玉米0.110.040.51414600.874.98.2大米Vit.B2(mg)Vit.B1(mg)Fe(mg)Ca(mg)Energy(kj)Fat(g)Carb.(g)Protein(g)KindNutrientsContentofCereal(100g)3.烹调、加工与贮存的影响Effectofcooking,proce
9、ssingandstorage85%80%72%96%94%92%0.40.90.20.40.20.60.40.3fiber0.70.90.60.80.30.61.00.80.6mineral2.02.51.52.01.52.00.60.40.3saccharide1.52.01.01.60.81.51.51.10.8crudefat9149148136.96.66.2crudep.14.514.514.515.515.515.5water出粉率出米率Nutrient不同出粉率与出米率的营养组成（%）出粉率对面粉维生素的影响95100858072500.500.300.
10、250.150.10pyridoxine1.501.100.900.600.40pantothenicacid6.001.601.200.720.70niacin0.120.070.050.040.03riboflavin0.400.310.260.110.08thiamin出粉率（%）vitamin(mg/100g)烹调方式的影响:B族维生素保存率（%）52500炸标准粉油条1008679烙标准粉968697烙富强粉大饼784351煮标准粉737169煮富强粉noodle908670发酵、蒸标准粉916228发酵、蒸富强粉Steamedbread673018熬小米c
12、bymillionsofpeopleinChinaandJapan.ProteinEAA组成合理,richinlysine3540%Carbohydrate其中约50%可直接消化2030%另一半为难以消化的棉籽糖和水苏糖。Fat其中UFA占85%，亚油酸占50%以上，1520%磷脂1.64%soylecithinMineralCa190mg/100gFe8.2mg/100gVitamin丰富的thiamin、riboflavin和Vit.E大豆油脂的脂肪酸组成脂肪酸的种类比例范围平均值饱和脂肪酸(saturatedfattyacids
13、)月桂酸(C12)0.1豆蔻酸(C14)0.50.2棕榈酸(C16)71210.7硬脂酸(C18)25.53.9花生酸(C20)1.00.2山芋酸(C22)0.5总计101915.1不饱和脂肪酸(unsaturatedfattyacids)棕榈酸油(C16)80%,鱼类间质蛋白少，水分多，组织柔软细嫩,BV更大Fat依肥瘦程度及部位差异较大，畜肉：以饱合脂肪酸为主，熔点较高，禽肉：Fat2.5%,EFA含量高，亚油酸占20%鱼：Fat13%，主要分布在皮下和内脏周围，其中UFA占80%。EPATheIntakeoffishes
14、isapparentlyrelatedtoadecreasedriskofcoronaryheartdisease.脏器中胆固醇含量很高鱼籽含量约1000mg/100g1.nutritionalvalueCarbohydrates肝脏与肌肉中的糖元Mineral0.61.2%（Fe、S、P）血红素铁，BV高，海产鱼类含碘丰富VitaminsB族含量丰富，禽肉中Vit.E丰富鱼肉中含B1、B2、和B12Liverandkidneyaregooddietarysourceofriboflavinandarericherin
15、niacinthanmostothertissues.鱼肝富含Vit.A和Vit.D畜肉类的营养成分（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猪心16.65.3124.3130.190.48151猪肝19.33.8622.649720.212.08288猪肾15.43.2126.1410.311.14354猪脑10.89.8301.9-
16、0.110.192571牛肉18.68.373.5210.050.1562羊肉21.212.8102.0440.050.0698狗肉18.63.7433.5157-0.1252禽肉类的营养成分（100g可食部）KindProtein(g)Fat(g)Ca(mg)Fe(mg)Vit.A(gRE)Vit.B1(mg)Vit.B2(mg)Cho.(mg)鸡19.39.491.4480.050.09106鸡肝16.64.8712.0104100.331.10356鸡肫19.22.874.436
17、0.040.09174鸭15.519.762.2520.080.2294鸭肝14.57.51823.110400.261.05341鸭肫17.91.3124.360.040.15135鹅17.919.943.8420.070.2374肯德鸡20.317.3-2.2230.030.171982.effectsofprocessingandcookingProtein变化不大，且更利于消化吸收Vitamins炖、煮时损失不大，高温时Bvitamins损失较多。MILKANDMILKPRODUCES
18、1.Protein:3%，为优质蛋白（酪蛋白79.6%，为钙、磷结合蛋白，乳清蛋白11.5%，乳球蛋白3.3%。人乳中酪蛋白与乳清蛋白的比为23），BV802.Lipids:含fat3%（脂肪球），其中含油酸33%、亚油酸5.3%、亚麻酸2.1%及水溶性挥发性短链脂肪酸和少量的卵磷脂、胆固醇。人乳中含有脂解酶，有助于婴儿消化脂肪3.Carbohydrates:lactose（调节胃酸、促进胃肠蠕动和消化液的分泌，促进钙的吸收与乳酸杆菌的增殖）4.Mineral:0.700.75%（Ca、P、K），牛奶贫铁5.Vit.:种类齐全，但含量与饲养方式有关各种奶的营养
19、成分（100g)987313P(mg)-1.05.0Vit.C(mg)8210430Ca(mg)2.100.100.20Vit.PP(mg)247226272Energy(kj)0.120.140.05Vit.B2(mg)5.43.47.4Carbo.(g)0.040.030.01Vit.B1(mg)3.53.23.4Fat(g)842411Vit.A(gRE)1.53.01.3Protein(g)0.50.30.1Fe(mg)88.989.987.6H2O(g)羊乳牛乳人乳羊乳牛乳人乳FluidmilkMilk(Wholemilk)fat3%Low-fatmi
20、lkfat0.5-2.0%Skimmilkfat0.5%Milkpowder全脂奶粉：鲜奶经加热、喷雾干燥而制成的奶制品。Whole按重量1：8或体积1：4加水脱脂奶粉：脱脂skim调制奶粉：以牛奶为基础，加以调整和改善Formula炼乳1Evaporatedmilk：鲜奶消毒低温真空下蒸发浓缩至原量的1/32.Sweetenedcondensedmilk：加15%的蔗糖，浓缩至原体积的40%酸奶(yogurt)：鲜奶+乳酸杆菌，乳糖乳酸婴儿配方奶：婴儿代乳粉：牛奶+大豆和饴糖EGGSANDEGGPRODUCTSWholeeggcontains
21、about75%water12%protein10%fat1%carbohydrate1%mineralsThewhiteandyolkareverydifferentfromeachotherincomposition1.proteingoodqualityprotein15%highestPER2.Fat1115%3.mineralsCa、P、Fe、K、Mg4.vitaminsA、D、B1、B2NutritionalvalueCompositionofeggwithoutshellweightwaterEnergyProteinFatIronVit.AthiaminRiboflavin(g)(%)(kcal)(g)(g)(mg)(RE)(mg)(mg)whole507572650.7950.030.25White33881540Trace0Trace0.15yolk174960350.6950.030.10Eggproducts1.冰蛋和蛋粉2.咸蛋和皮蛋