目的:了解蛋白质的现状,脂肪,碳水化合物,能源,维生素,大的常见菜肴中的矿物质和其他内容,小,和山东省的中型餐馆。
方法:从2021年7月到10月,从9个大,中等,和山东省的小餐馆。每个餐厅都收集了一道菜,不同类型餐馆的样本混合为一个样本。检测并计算了营养物质的含量及其碳水化合物和能量水平。
结果:收集的90个菜肴中检测到的脂肪和蛋白质含量中位数分别为7.7和6.8g/100g,分别。能量和碳水化合物的计算中值为528kJ/100g和5.4g/100g,分别。每100克菜肴中碳水化合物的能量供应比例为17.2%,脂肪为55.3%,蛋白质含量为21.4%。维生素A的含量,维生素B_1,维生素B_2,维生素C和维生素E的痕量(TR)-26700μg/100g,tr-0.12毫克/100克,tr-0.40毫克/100克,tr-56.5mg/100g和tr-5.31mgα-TE/100g。培养基数量和钾含量分别为375和219mg/100g。反式脂肪酸的检出率为81.1%,含量中位数为0.06g/100g。
结论:菜肴中蛋白质和脂肪的能量供应比相对较高,而总碳水化合物的能量供应比相对较低。钠含量高,表现出高钠低钾的特点。维生素,尤其是维生素B_1和维生素B_2,含量较低。
OBJECTIVE: To understand the current status of protein, fat, carbohydrates, energy, vitamins, minerals and other contents in common dishes of large, small, and medium-sized restaurants in Shandong Province.
METHODS: From July to October 2021, 90 Shandong cuisine dishes were collected from 9 large, medium, and small restaurants in Shandong Province. One dish was collected from each restaurant, and samples from different types of restaurants were mixed as one sample. The content of nutrients and their carbohydrate and energy levels were detected and calculated.
RESULTS: The median fat and protein content detected in the 90 dishes collected were 7.7 and 6.8 g/100 g, respectively. The calculated median values of energy and carbohydrates were 528 kJ/100 g and 5.4 g/100 g, respectively. The energy supply ratio of carbohydrates per 100 g of dishes was 17.2%, fat was 55.3%, and protein was 21.4%. The content of vitamin A, vitamin B_1, vitamin B_2, vitamin C and vitamin E was trace(tr)-26 700 μg/100 g, tr-0.12 mg/100 g, tr-0.40 mg/100 g, tr-56.5 mg/100 g and tr-5.31 mg α-TE/100 g. The medium number of dishes and potassium content was 375 and 219 mg/100 g. The detection rate of trans fat acid was 81.1%, and the median content was 0.06 g/100 g.
CONCLUSIONS: The energy supply ratio of protein and fat in dishes is relatively high, while the energy supply ratio of total carbohydrates is relatively low. The sodium content is high, showing the characteristics of high sodium and low potassium. Vitamin, especially vitamin B_1 and vitamin B_2, has a low content.