What Is Nutation?

Nutritional value (nutritional value) refers to the degree to which the nutrients and energy in food meet the needs of the human body. ^[1]

Chinese name: Nutritional value
Foreign name: nutritional value

Guideline: "Chinese Residents' Diet Guide"
Use range: food

Nutritional value

Nutritional value refers to the nutrients in a particular food and its relationship to quality and quantity. It is generally believed that foods containing a certain amount of nutrients required by the human body have a certain nutritional value; foods containing more nutrients and higher quality have a higher nutritional value. ^[2]

The nutritional value of food depends on whether the nutrients in the food are complete, in quantity, whether they are suitable for each other, and whether they are easy to digest and absorb. Generally speaking, the closer the types and contents of nutrients provided in food are to the needs of the human body, the higher the nutritional value of the food. For example, breast milk has a high nutritional value for infants. ^[1]

Different foods have different nutritional values because of the composition of their nutrients. For example, the nutritional value of cereals is mainly reflected in the ability to provide more carbohydrates, but the quality and quantity of the protein they contain are relatively low, so their nutritional value is relatively poor; vegetables and fruits can provide rich Vitamins, minerals, and dietary fiber, but with low levels of protein and fat, have low nutritional value. For some beverages on the market, which are formulated with food additives such as food coloring, flavors, and artificial sweeteners with water, there is almost no nutritional value at all. ^[1]

Animal protein is generally said to have higher nutritional value than plant protein, mainly in terms of the quality of its protein, because the types of essential amino acids contained in animal protein and their proportional relationship are more suitable for human needs. ^[1]

The nutritional value of food is relative. Even if it is the same food, its nutritional value is different because of its origin, variety, location, and cooking and processing methods. ^[1]

Examples of nutritional value

The nutritional value of different foods is different. According to the "Chinese Residents' Dietary Guidelines", the following categories are identified for reference: ^[2]

Nutritional value beans

What anti-nutritional factors are in legumes?

Protease inhibitor, bean smell, flatulence factor, phytic acid, saponin, isoflavones, phytohemagglutinin.

How to remove its effect on the nutritional value of legumes?

Protease inhibitors-it can be destroyed by steam heating for 30 minutes or 1kg pressure heating for 10-25 minutes.

Bean smell-a method of evaporation under reduced pressure after heating above 95 degrees Celsius or treatment with ethanol.

Flatulence factor-When processed into soy products, the flatulence factor can be removed.

Phytic acid-35% -75% phytic acid can be dissolved at pH 4.5-5.5.

Saponins, isoflavones-good for the human body

Phytohemagglutinin-can be destroyed by heating. ^[2]

Nutritional Value Milk

Nutritional value

Protein, with an average content of 3% and a biological value of 85, is a high-quality protein.

Fat, with a content of about 3%, is distributed in the slurry as particulate fat globules, and the absorption rate reaches 97%.

Carbohydrates, mainly lactose, with a sweetness of 1/6 that of sucrose, regulate gastric acid, promote gastrointestinal motility, promote calcium absorption, and promote intestinal lactobacillus growth. ^[2]

Minerals, rich in calcium, phosphorus and potassium.

Vitamins, Vitamin A, Vitamin D, Carotene. ^[2]

What characteristics

Yogurt is fermented by lactic acid bacteria, lactose becomes lactic acid, protein is coagulated, and fat is hydrolyzed to varying degrees to form a unique flavor. Lactobacilli and bifidobacteria in lactic acid bacteria are intestinal probiotics. Yogurt is also suitable for lactose intolerance in infants with poor digestion, the elderly, and those with primary lactose deficiency. ^[2]

Nutritional Value Dietary Guide

The main content of nutritional value

1. Diverse foods, mainly cereals; 2. Pay attention to eating vegetables, fruits and potatoes; 3. Eat milk, beans or their products often; 4. Eat moderate amounts of fish, poultry, eggs, lean meat, and less fat Meat and emu oil; 5, eat and physical activity should be balanced to maintain a suitable weight; 6, eat a light and salt-free meal; 7, such as drinking should be limited; 8, eat clean, non-deteriorating food. ^[2]

Nutritional value balanced diet pagoda

Chinese Residents' Balanced Diet Pagoda is a quantitative food guidance program designed according to the Chinese residents dietary guidelines and combining the characteristics of the dietary structure of Chinese residents. It transforms the principle of balanced diets into the weight of various foods and presents them in the form of intuitive pagodas. Intuitively tell the residents the concept of the classification of the bookstore and the reasonable intake range of various types of food every day, which is convenient for the masses to understand and implement in daily life. ^[2]

Attention to nutritional value

1. It is not necessary to eat every day according to the recommended amount of "Pagoda" in daily life. The recommended food intake is a proportion of the average value, so the type of daily food should include all types of food in the pagoda. The proportion of similar foods should also be basically the same as the diet pagoda. ^[2]

2, the same kind of swap, the deployment of colorful meals, grain for food, beans for beans, meat for meat.

3. The amount of three meals should be reasonably distributed. The amount of meals and the interval between meals should match the work and rest time and labor conditions, 30% each for morning and evening, and 40% for lunch. Special circumstances can be adjusted appropriately.

4. Make full use of local resources according to local conditions.

5. Develop habits and stick to them for a long time. ^[2]

6. Economic conditions allow for personalized scientific nutrition ^[2] , to achieve dietary balance by supplementing lack of food and limiting overeating, so as to achieve the purpose of preventing and treating mental and physical diseases.

Cereal value, what nutritional value does cereal have? How does it affect its nutritional value during processing and cooking?

Protein, mainly gluten, gliadin, albumin, globulin. Because of the low lysine content, the nutritional value of cereal protein is lower than that of animal food. Amino acid fortification and protein complementation methods are often used to increase the nutritional value of cereal proteins.

Carbohydrates, mainly starch, are concentrated in the starch cells of the endosperm part, and the content is above 70%, which is the most ideal and most economical energy source for humans.

Fat, the content is very low. The content of rice and wheat is about 1% -2%, which is mainly concentrated in the aleurone layer and germ. Easy to transfer into by-products during processing. From rice bran, rice bran oil, oryzanol and sterol, which are closely related to body health, can be extracted. Germ oil extracted from corn and wheat germ has the effect of lowering serum cholesterol and preventing atherosclerosis.

Minerals, the content of about 1.5% -3%, mainly in the husk and aleurone layer, mainly calcium, phosphorus, mostly in the form of phytate, difficult to absorb.

Vitamins are an important source of B vitamins. Thiamine, riboflavin, nicotinic acid, pantothenic acid, and pyridoxal are mainly distributed in the aleurone layer and germ. The higher the accuracy of cereal processing, the more vitamins are lost. ^[2]

Nutritional value

The nutritional value of food refers to the degree to which a food contains nutrients and energy that meet the same needs of the human body. ^[2]

How to assess nutritional value

Mainly based on the following aspects:

The amount of heat energy and nutrients contained in food, for protein also includes the content of essential amino acids and the ratio between them. For lipids, the ratio of saturated and polyunsaturated fatty acids should be considered.

The human digestibility of various nutrients in food is mainly the digestibility of proteins, lipids, and inorganic salts and trace elements such as calcium, iron, and zinc.

The bioavailability of various nutrients contained in food in the human body, especially the extent to which nutrients such as protein, essential amino acids, calcium, iron, and zinc can be utilized in the human body after digestion and absorption.

The color, aroma, taste, and type of food, that is, the sensory state, can affect the appetite and the quality and quantity of digestive juice secretion through conditioned reflection, thereby significantly affecting the human body's ability to digest food. ^[2]

The nutritional quality index of food. Food prices do not necessarily reflect the nutritional value of food. The nutritional value of food is relative. The nutritional value of the same type of food can vary greatly depending on the variety, origin, maturity, milling, processing and cooking methods.

Types and contents of nutrients Generally speaking, the closer the types and contents of nutrients provided in food are to the needs of the human body, the higher the nutritional value of the food.

Nutrient quality protein is reflected in the composition of amino acids and the extent to which it can be digested and utilized; the pros and cons of fat are reflected in the composition of fatty acids and the content of fat-soluble vitamins. ^[2]