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传言:生活中,煮大米粥时加点小苏打或纯碱是很多家庭的烹饪习惯。网上有传言说:煮大米粥时加碱会让粥里的碳水化合物和蛋白质以及维生素大量流失,这是真的吗?求证:用同等重量的一种大米在相同条件下煮两锅粥,一锅什么都不添加,另一锅添加了一小勺小苏打。检测数据表明,不论是哪种粥,每百克粥中维生素B1和B2含量均小于0.005 mg,以至无法计量。国家粮食局科学研究院副研究员韩飞解释说:“我们国家居民的膳食标准,建议成年男性摄取B1、B2为1.4mg每
Rumors: In life, when cooking boiled rice porridge add soda or soda is a lot of family cooking habits. There are rumors on the internet that adding alkali to cook gruel will make a lot of loss of carbohydrates, proteins and vitamins in the gruel. Is this true? Confirmation: Use the same weight of one kind of rice to make two gruel under the same conditions Add nothing to the pan and add a teaspoon baking soda to the other pot. Test data show that no matter what kind of porridge, porridge vitamins B1 and B2 content of less than 0.005 mg, can not be measured. Han Fei, an associate researcher at the State Food Administration, explained: ”The dietary standards of our countrymen suggest that adult men consume B1 and B2 at 1.4 mg per person