Main nutritional components of cereal potato

1. Potatoes mainly refer to potatoes, sweet potatoes, sweet potatoes, purple potatoes, cassava, taro and yam. Different kinds of potatoes contain slightly different nutrients, and their important nutritional characteristics are:

(1) is rich in starch, which is higher than that of cereals. Potato food contains high-quality starch, especially the starch produced by cassava, which is easy to digest and is often suitable for infants and patients. Starch is the main raw material for sizing, gelatinization and thickening in cooking. Starch is an important source of carbohydrates. ,

⑵ It is rich in dietary fiber, which is 1 ~ 2 times that of cereal rice. Dietary fiber such as cellulose, hemicellulose and pectin contained in potato food is beneficial to intestinal peristalsis and food digestion.

(3) It is rich in carotene and vitamin C, and basically does not contain such vitamins in cereals.

(4) There are many minerals, and the content of calcium and iron in potato food is higher, which is 5 ~ 10 times that of cereal food.

5. It contains some special nutritional and health-care ingredients, such as mucin contained in potatoes, which can prevent fat deposition in cardiovascular system, maintain arterial elasticity and prevent atherosclerosis from happening prematurely. At the same time, it plays an important role in reducing the occurrence of dry eye and preventing some cancers.

2. Various nutrients of grain:

(1) protein

The content is generally between 7.5 ~ 15%, which is mainly composed of glutenin, albumin, gliadin and bile white.

Generally speaking, the composition of essential amino acids in protein of cereals is unbalanced, and the content of lysine is generally low, and the contents of some su and tryptophan are not high.

In order to improve the nutritional value of cereal protein, lysine fortification and protein complementation are often used. In addition, it is also a good method to plant high-tech varieties such as high lysine corn.

(2) carbohydrates

Mainly starch. The content is above 70%, in addition to dextrin, fructose and glucose. Starch is divided into amylose and amylopectin. Generally, amylose is about 20 ~ 25%, and glutinous rice is almost all amylopectin. It is believed that amylose can slightly raise blood sugar, so high-tech agriculture has cultivated corn varieties with amylose as high as 70%.

(3) Fat

About 1% ~ 4%.

Rice bran oil, oryzanol and sitosterol can be extracted from rice bran. Corn and wheat germ oil can be extracted from corn and wheat germ, 80% of which is unsaturated fatty acid, of which linoleic acid accounts for 60%, which has good health care function.

(4) minerals

About 1.5% ~ 3%, mainly phosphorus and calcium, mostly in the form of phytate, poor digestion and absorption.

(5) vitamins

It is an important source of B vitamins. Such as thiamine, riboflavin, nicotinic acid, pantothenic acid and pyridoxine. Corn and millet contain a small amount of carotene. Over-processed grains will lose a lot of vitamins.