The nutritional content of steamed bread, the nutritional value of steamed bread

Steamed bread is the staple food of northerners, and the nutrients of steamed bread can meet the basic substances necessary for the human body. Steamed bread is also becoming more and more popular among people of all ethnic groups everywhere, and there are more and more patterns of steamed bread, which are suitable for people of all ages. There are so many nutrients in steamed bread, and there are so many benefits of eating steamed bread, let's take a look at the magical effects of steamed bread today.

The nutritional content of steamed bread.

The main nutrients of steamed bread include carbohydrates, starch, protein, a variety of trace elements, vitamins, etc., and whole-wheat steamed bread contains additional dietary fiber. During the dough fermentation process, the yeast secretes phytase to decompose phytic acid, which increases the utilization rate of trace elements such as calcium, iron, magnesium and zinc in flour. Lactic acid bacteria produce lactic acid, which makes a variety of minerals form more meltable lactate and improve its utilization rate; In addition, B vitamins are also produced, which increase the content of amino acids and improve the nutritional value of steamed bread.

The benefits of eating steamed buns.

1.Relieves stress.

Eating foods rich in antioxidants has a significant effect on fighting fatigue and relieving stress. Calcium is a natural stress reliever, and people who are deficient in calcium can be exhausted and have high nervous tension, while fermented steamed bread has much higher calcium than rice.

2.It is not easy to gain weight.

Manju is lower in calories than rice, which is only 70% of the latter, and has a lower fat and sugar content than rice. Therefore, ladies who love beauty and want to maintain their figure do not have to worry about gaining weight by eating steamed buns.

3.Don't get sleepy in the afternoon.

The lack of vitamin B1 in the human body will cause fatigue, and the lack of vitamin B2 will cause muscle weakness, decreased endurance, and fatigue. The steamed bread is rich in B vitamins such as vitamin B1, vitamin B6, and vitamin B12, which is a natural detoxifier for relieving stress and nourishing nerves.

The nutrients of steamed bread mainly include protein, amino acids, vitamins, fiber, minerals, etc.

A food made by fermenting and steaming flour, which is round and raised. Ben has stuffing. Now in the north, the stuffed ones are called steamed buns, and the stuffed ones are steamed buns.

There are stuffing and no stuffing in the Wu language area, collectively referred to as steamed buns. Song Gaocheng "The Origin of Things, Wine Liquor, Diet, Steamed Buns": "Barnyard Official ** Cloud:

Zhuge Wuhou's expedition Meng Shu, people said: "There are many evil arts in the barbarian land, you must pray to God, and the false yin soldiers will help you." But the barbarians will kill people, and sacrifice their heads, and God will send troops to them.

Wuhou did not follow, because he used the meat of sheep and pigs, and wrapped it with muntja, like a human head, to the ancestral hall. God also sends troops to Him. Later generations are thus steamed buns.

Yuan Ke Danqiu "Jing Hai Ji Chunke": "Three words were not hit, and six steamed buns were swallowed." Yang Shuo, "Tongguan Night":

The young soldier stood up, gave up his seat to the woman holding the baby, and took out a hard steamed bun from his pocket and handed it to her. ”

Steamed bread is a kind of flour plus yeast (old noodles), water, or edible alkali mixed evenly, through kneading, proofing and steaming, the finished product is hemispherical or rectangular shape. The taste is soft and delicious, nutritious, and one of the most intimate foods for the descendants of Yan and Huang. The raw materials required to make steamed bread are flour, baking powder, (sugar, rarely used), water, alkali, and (green and red silk).

Flour is fermented to make steamed bread, which is easier to digest and absorb. The steamed buns are simple to make and easy to carry.

Non-stuffed steamed buns are called "white steamed buns" and "solid steamed buns" in Jiangsu and Zhejiang, and other places are directly called "steamed buns", which are generally semicircular and flat in appearance, and the top of every festival will be printed with a big red seal.

Stuffed steamed buns are called "steamed buns" in Jiangsu and Zhejiang, and "buns" in other places, and in some places they are folded at the top of the hemisphere. The meat filling is called "meat steamed buns" (or "meat buns"), and the vegetable fillings are called "vegetable steamed buns" (or "vegetable buns"). There are usually meat filling, bean paste filling, rape, cabbage, vermicelli, shredded radish, pumpkin, leek eggs, etc.

Steamed bread is the main food of people in the wheat-producing regions of northern China, and it is also quite popular in the south, where it is generally used as a breakfast. Originally, "steamed bread" was stuffed, while "white flour steamed bread" or "solid steamed bread" was unfilled. Later, with the development of history and the integration of ethnic groups, changes took place in the northern dialect.

In the north, those without stuffing are called "steamed buns", and those with stuffing are called "buns".

Rice contains less vitamins B1 and B2, protein, less fat, carbohydrates (more), calcium, phosphorus, and iron. Among them, carbohydrates are sugar. The nutrients in pasta are almost the same as those in rice, but they have a little more in each item and about the same amount of carbohydrates (sugar).

Foods such as bread and biscuits are more sugary. It can be seen that rice and noodles are the main foods that people need. It is said that one or two taels of rice or flour are equivalent to the sugar content of 70 ml of 50% glucose injection.

Long-term noodles will grow fat steamed bread with 233 calories 100 grams, and rice calories 177 calories 100 grams. In terms of digestibility, rice is no different from pasta, and it is an easily digestible food. However, if the water content of rice is higher than that of steamed bread, pancakes and other pasta, so the heat energy per unit weight is relatively low In terms of protein, although the amount of protein in noodles is higher than that in rice, the quality of protein in it is lower than that of rice.

The noodles contain 40 "gliadin", which is severely lacking in lysine; The content of "gliadin" in rice is less than 20, and the biological value of rice protein is higher than that of common cereals. In terms of vitamins, in the past, the standard of living was low, and there were few non-staple foods, and eating rice was indeed prone to nutritional deficiencies. But nowadays, all kinds of chicken, fish, meat, and eggs are eaten, vitamin B1 is no longer a major problem, and the advantages of pasta are difficult to reflect.

Key Value: Mantou contains yeast, which is divided into two types: fresh yeast and dried yeast, which is an edible and nutritious single-celled microorganism, which is called an "inexhaustible source of nutrients" in nutrition. In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

Protein content.

It has been proven that every 1 kilogram of dry yeast contains as much protein as 5 kilograms of rice, 2 kilograms of soybeans or kilograms of pork. Therefore, the nutrients contained in steamed bread and bread are 3 4 times higher than those of flatbread and noodles, and the protein is nearly 2 times higher.

Medicinal value. The fermented yeast is also a strong antioxidant that protects the liver and has a certain detoxifying effect. Minerals such as selenium and chromium in yeast can be anti-aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity.

After fermentation, phytic acid, which affects the absorption of calcium, magnesium, iron and other elements in the flour, can be decomposed, thereby improving the body's absorption and utilization of these nutrients.

Nutritive value. Steamed bread is made from fermented flour, and the main nutrient is carbohydrates, which is the basic food for people to replenish energy.

Suitable for. It can be eaten by the general public.

Traditional Chinese medicine diet therapy. To nourish the stomach and reduce bloating, steamed bread is made of flour by fermentation, which is easier to digest and absorb. People with diarrhea caused by excessive stomach acid, bloating, and indigestion will feel comfortable and reduce symptoms when eating baked steamed buns.

Steamed buns, another name"Buns""Steamed buns""Steamed buns", one of the traditional Chinese noodles, legend has it that it was invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, and is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

The nutritional value of steamed bread is general, and there is a lot of wheat flour in it. It is effective to supplement nutrition in the body, there is a lot of flour in the steamed bread, and it also has a certain effect on supplementing physical strength, so we must use the steamed bread appropriately, and the northerners use the steamed bread more, and the physique is also relatively robust, we must maintain a diversified nutrition in life, and try not to eat too much single food. Xie Qi.

1. Steamed bread is made of flour and Hu You by fermentation, and the main nutrient is carbohydrate and grinding, which is the basic food for people to replenish energy. In addition to proteins, carbohydrates, and lipids, yeast is also rich in a variety of vitamins, minerals, and enzymes.

2. The protein content of the steamed bread itself is not much, but the yeast added in it is a high-protein food. Some studies have found that the protein content contained in every 1 kilogram of dry yeast is equivalent to the protein content contained in 5 kilograms of rice, 2 kilograms of soybeans or 5 kilograms of pork, and the steamed bread itself is also higher than the protein content of flatbread and noodles, so the protein content of a steamed steamed bread is quite high.

3. The main ingredient in flour, the raw material of steamed bread, is starch, after fermentation and cooking, its carbohydrates are more easily absorbed by the human body's trouser stove, and if you eat steamed bread in the morning, these carbohydrates can quickly provide energy for the human body.

4 Every 100 grams of steamed bread contains 38 mg of calcium, and the lack of calcium in the human body will lead to malaise and high tension, so eating some steamed bread for breakfast can relieve the pressure of the day and work more energetically.

1. Starch, the sugar contained in the steamed bread is starch, and the starch will be decomposed into maltose through the action of enzymes.

2. Yeast, yeast is divided into two kinds: fresh yeast and dry yeast, which is an edible and nutritious single-celled microbial potato spat, which is called "an inexhaustible source of nutrients" in nutrition.

3. It also contains a small amount of protein, fat, dietary fiber, water and other nutrients.