Category:catering food

Question:
eat soy sauce, whether poor health?

Answer:
has a degree
anything Confucius says: “too far”

in cooking by adding a certain amount of soy sauce, increase the flavor of food and make it more attractive color to enhance appetite, promote post-release of soy sauce, soy sauce, this can be effective in amino acids and nutrients can be retained. Soy sauce with antipyretic Chufan, seasoning appetizer effect. Iso-yellow sauce that contains alcohol, this special material can reduce cholesterol and reduce the incidence of cardiovascular disease. Singapore Institute of Food Research found that soy can produce a natural antioxidant. It helps to feed the free radicals damage the human body and its efficacy than common vitamin C and E, antioxidants, great 10 times. Achieved by using a small amount of soy sauce inhibitory effect of free radicals, and a glass of red wine quite.

food and Ethics: cooking increased slightly, whilst each of 10 ~ 30 ml. Taking treatment of vascular disease, gastrointestinal diseases, drugs should be prohibited consumption of soy sauce dishes, so as not to cause nausea, vomiting and other side effects. When cooking green vegetables do not have to put soy sauce, because the sauce will become dark brown color of these vegetables is dim, and lost the original fragrance of vegetables.

Answer:
Hehe …..
1, soy sauce contains more than 18 kinds of amino acids, of which the human body needs eight kinds of all-there are a wealth of
vitamin B1, vitamin B2, and zinc , calcium, iron, manganese and other trace elements, as well as soy isoflavones and lecithin.
, therefore, can not only bring people to delicious sauce is also a condiment with certain nutritional value.
soy sauce itself is a good seasoning, but do not eat anything on the body good!!!

2, eat more salt soy sauce is a, 6ml soy sauce is about equal to the amount of 1 g of salt (and salt intake per day to the Capital to 6 grams or less more appropriate)

Answer:
high nutritional value of soy sauce, contain as many as 17 kinds of amino acids, as well as a variety of B vitamins, and a certain amount of calcium, phosphorus, iron, etc. , but its high salt content, usually best not to eat. Of soy sauce salt content as high as 18% -20%, or 5 ml of soy sauce, there are about 1 g of salt, in addition to other seasonings, mainly in order to prevent spoilage and add soy sauce. Suffering from high blood pressure, kidney disease, pregnancy, edema, ascites due to cirrhosis, heart failure and other diseases who usually eat more should be careful, otherwise they will exacerbate the condition.

Chinese:多食酱油是否对身体不好?

类别: 餐饮食品

问题:
多食酱油是否对身体不好?

回答:
任何事情都有个度
孔子说：“过犹不及”

在烹调时加入一定量的酱油，可增加食物的香味，并使其色泽更加好看，从而增进食欲，提倡后放酱油，这样能够将酱油中的有效的氨基酸和营养成分能够保留。酱油具有解热除烦、调味开胃的功效。酱油含有异黄醇，这种特殊物质可降低人体胆固醇，降低心血管疾病的发病率。新加坡食物研究所发现，酱油能产生一种xx的抗氧化成分。它有助于养活自由基对人体的损害，其功效比常见的维生素 C和E等抗氧化剂大十几倍。用少量酱油所达到的抑制自由基的效果，与一杯红葡萄酒相当。

食而有道：烹饪时酌量加入，每次10~30毫升。服用xx血管疾病、胃肠道疾病的xx时应禁止食用酱油烹制的菜肴，以免引起恶心、呕吐等副作用。在烹饪绿色蔬菜时不必放酱油，因为酱油会使这些蔬菜的色泽变得黑褐暗淡，并失去了蔬菜原有的清香。

回答:
呵呵…..
1、酱油含有18种以上的氨基酸，其中人体所需的8种全有，还有丰富的
维生素B1，维生素B2，及锌、钙、铁、锰等多种微量元素，以及大豆异黄酮和卵磷脂。
因此，酱油不仅可以带给人们美味，也是一种具有一定营养价值的调味品。
酱油本身是不错的调味品，但多吃任何东西对身体都不好!!!

2、多吃酱油就是多吃盐了，6ml酱油约等于1克盐的量（而盐每天摄入基本要在6克以内比较合适）

回答:
酱油的营养价值很高，含有多达17种氨基酸，还有各种B族维生素和一定量的钙、磷、铁等，但它的含盐量较高，平时{zh0}不要多吃。酱油的含盐量高达18%—20%，即5毫升酱油里大约有1克盐，除了调味以外，主要是为了防止酱油腐败变质而添加的。患有高血压、肾病、妊娠水肿、肝硬化腹水、心功能衰竭等疾病的人，平时更应该小心食用，否则会导致病情恶化。