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有些植物性食品除含有营养成分外,还含有一些影响消化吸收、对身体有害的特殊成分。专家们称之为“嫌忌成分”。这些成分虽然含量很低,但对食物的营养价值和食物品质却有较大影响,故应尽量设法除去,以保证饮食安全。植酸植酸是一种有机酸,植物性食品大都含有植酸,其中谷类、豆类和硬果中含量较高。植酸在人体内能与蛋白质、无机盐类结合成复合物,从而影响蛋白质和无机盐的吸收利用。面粉经发酵,有55—60％的植酸可被水解,而未经发酵的面制食品所含植酸要高出50％左右。
In addition to some vegetable foods contain nutrients, but also contains some affect digestion and absorption, the special ingredients harmful to the body. Experts call it “a suspect ingredient.” Although these ingredients are low in content, they have a greater impact on the nutritional value and food quality of the food, so they should be tried to be removed to ensure food safety. Phytic acid is an organic acid, most of plant foods contain phytic acid, of which cereals, beans and nuts in the higher content. Phytic acid in the human body with proteins, inorganic salts combined into a complex, thus affecting the absorption of protein and inorganic salts. Fermented flour, 55-60% of phytic acid can be hydrolyzed, and unfermented pasta foods containing phytic acid is about 50% higher.