营养学家指出:一种食物与另一种或几种食物巧妙组合,可起到取长补短,兴利除弊的作用。然而,在现实生活中,却存在不少错配“鸳鸯”的现象,以致降低了食物营养价值,甚至引起不良反应或致病豆浆+鸡蛋鸡蛋中的黏液性蛋白与豆浆中的胰蛋白酶结合,会失去其应有的营养价值。豆浆+红糖红糖中含有大量有机酸,与豆浆中的蛋白质结合,易产生沉淀,降低蛋白质的营养价值,若改用白糖则无此弊。米汤+奶粉奶粉中有一般食物所缺乏的维生素A,而米汤则以淀粉为主,含有脂肪氧化酶,能破坏奶 Nutritionists pointed out: one kind of food and another or several ingenious combination of food, can play a complement each other, Hing benefit disadvantages. However, in real life, there are many mismatches “mandarin ducks” phenomenon, which reduces the nutritional value of food, and even cause adverse reactions or pathogenic milk + eggs in the mucinous protein and soy milk trypsin Combination, will lose its due nutritional value. Soy milk + brown sugar Brown sugar contains a large number of organic acids, combined with the protein in the milk, easy to produce precipitation, reduce the nutritional value of protein, if the switch to sugar is no harm. Rice soup + milk powder There is a general lack of vitamin A food, while rice soup is mainly starch, containing lipoxygenase, can damage the milk