豬肉、牛肉、羊肉、雞肉、鴨肉、魚、蝦營養成分對比
...294520.080.224.20.27612219169142.21.3312.250.210.06草魚魚5811316.65.2086110.040.112.82.033820331246310.80.876.660.050.05鮭魚魚7213917.27.8068450.070.184.40.781315436163.3360.31.1129.470.030.02鱈魚魚458820.40.50.51141.2140.040.132.742232321130.3840.50.8624.80.010.01白蝦蝦578117.30.4210354...
問答;豬肉;牛肉;魚;雞肉;羊肉;鴨肉;蝦豬肉和牛肉的營養價值到底差多少?
...6.450.180.04瘦肉豬14320.36.21.581440.540.15.30.34618930557.52532.999.50.110.03牛10620.22.31.25860.070.136.30.35917228453.6212.83.7110.550.160.04裏脊豬15520.27.90.75550.470.125.20.59618431743.2281.52.35.250.160.03牛107220.92.46340.050.157.20.8324114075.1294.46.922.760.11後腿豬19017.912.80....
問答;豬肉;牛肉米炒斑蝥有什麼作用?爲什麼要用米炒?
...,以米炒爲宜。由於斑蝥素在84℃開始昇華,其昇華點爲110℃,米炒時鍋溫爲128℃,正適合於斑蝥素的昇華,又不至於溫度太高致使斑蝥焦化。當斑蝥與糯米同炒時,由於斑蝥均勻受熱,使斑蝥素部分昇華而含量降低,從而使其...
問答;斑蝥;米炒斑蝥;炒斑蝥;炒斑蝥