How to read the food nutrition information table

We all know that different foods contain different nutrients. If we only consume a single food, it may lead to poor nutritional status of the body. In order to allow our bodies to absorb more energy, we should learn how to eat and pay attention to our eating habits, so that our diet structure can be healthier. A scientific and reasonable diet can make us happier. So, how should we look at the nutritional content of food?

"Food Nutrition" is a basic course in the field of nutrition. Its main contents include the chemical composition and nutritional characteristics of various foods; the characteristics of common foods in each type of food (including nutritional components and food properties and taste); the impact of food processing, cooking and storage on food nutritional components, etc.; finally, from the perspective of modern nutritionism and Chinese medicine nutritionism, the concept and basic conditions of a balanced diet are explained, and the three theoretical and technical tools for achieving a balanced diet, namely the "Dietary Guidelines for Chinese Residents" and the "Reference Intake of Nutrients for a Balanced Diet for Chinese Residents", are introduced to provide guidance on how to achieve reasonable nutrition.

In addition to studying the structure, properties, and physiological functions of nutrients and non-nutrients in food, food nutrition also conducts extensive research on the nutritional value of various foods, the changes in various nutrients during food processing and storage and measures to prevent losses, food nutritional fortification, and the development of new food resources. Many countries attach great importance to food nutritional fortification in particular.

According to their nature and sources, food can be roughly divided into three categories: animal food: including livestock and poultry meat, animal offal, fish and shrimp and other aquatic products, milk and eggs, etc.; plant food: including grains, beans, oil, vegetables and fruits, potatoes, nuts, etc.; various food products: natural food products

Foods made from processed foods, such as sugar, oil, canned food, cakes and various snacks.

Purple foods are high in nutritional value

The nutritional value of vegetables follows the rule of deep to shallow, and the general trend of their arrangement order is: black, purple, green, red, yellow, and white. And within the same type of vegetables, dark-colored varieties are more nutritious than light-colored ones. The most easily overlooked food on our table is purple food, which is second only to black food, including purple eggplant, purple corn, purple onion, purple lentils, purple yam, purple cabbage, purple pepper, purple carrot, purple okra, purple chicory, purple asparagus and so on.

Purple vegetables contain the most special substance called anthocyanin. In addition to having strong antioxidant capabilities, preventing hypertension, and alleviating liver dysfunction, anthocyanins are also recognized by many people for their effects in improving vision and preventing eye fatigue. People who use computers or read books for a long time should consume more. Among purple foods, blueberries have the highest anthocyanin content, followed by purple carrots and purple grapes.