蠔油雙菇 小蘑菇大營養(yǎng)

<H2>蠔油雙菇 小蘑菇大營養(yǎng)</H2>
<DIV class=t_msgfont id=postmessage_17451001>營養(yǎng)專家尤其指出，蘑菇營養(yǎng)成分有三高：<STRONG>&nbsp; &nbsp; 蛋白質(zhì)含量高：</STRONG>一般認(rèn)為，肉類和豆類食物中才會含有較高的動物蛋白和<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u690D_u7269";KeyGate_ads.ShowGgAds(this,"_u690D_u7269",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=Bgq0NvWzYSKs-g_brA8jUxKUPub3qePPWlLUKwI23AaD-ChAIGAggrLyRCigUOABQ4NaIsAVgncHbgcwFsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTE0ODU5LTEtMS5odG1sqQJRkOe4d6qDPsgC3-GcCKgDAegD7QHoA5wD6APJA4gEAZAEAZgEAA&amp;num=8&amp;adurl=http://www.29jf.com&amp;client=ca-pub-1681215984289622");GgKwClickStat("植物","www.29jf.com","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u690D_u7269"'>植物</B></NOBR>蛋白，其實(shí)蘑菇中的蛋白質(zhì)含量也非常高，比一般的蔬菜和水果要高出很多。而且可消化率達(dá)70%～90%，享有“植物肉”之稱。蘑菇富含18種氨基酸，其中人體自身不能合成、必須從食物中攝取的8種必需氨基酸，在蘑菇里都能找到。有些蘑菇中蛋白質(zhì)的氨基酸組成比例甚至比牛肉更好。研究發(fā)現(xiàn)，蘑菇的營養(yǎng)價(jià)值僅次于牛奶。 <BR><STRONG>&nbsp; &nbsp; <NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u7EF4_u751F_u7D20";KeyGate_ads.ShowGgAds(this,"_u7EF4_u751F_u7D20",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BEtwYvWzYSKs-g_brA8jUxKUP2aHxd6-_76sHwI23AfCTCRABGAEgrLyRCigUOABQksexiPj_____AWCdwduBzAWgAYfHqPADsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTE0ODU5LTEtMS5odG1sgAIBqQJRkOe4d6qDPsgCh6P9CKgDAegD7QHoA5wD6APJA4gEAZAEAZgEAA&amp;num=1&amp;adurl=http://www.earsos.cn/&amp;client=ca-pub-1681215984289622");GgKwClickStat("維生素","www.earsos.cn/","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u7EF4_u751F_u7D20"'>維生素</B></NOBR>含量高：</STRONG>每100克鮮蘑菇中的維生素C含量高達(dá)206.28毫克，比富含維生素C的番石榴、柚子、辣椒等水果、蔬菜還要高2~8倍。維生素C對人體<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u5065_u5EB7";KeyGate_ads.ShowGgAds(this,"_u5065_u5EB7",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=B4E1lvWzYSKs-g_brA8jUxKUPqI-nd_jsyZIHwI23AeDUAxACGAIgrLyRCigUOABQn9aE9wJgncHbgcwFsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTE0ODU5LTEtMS5odG1sqQJRkOe4d6qDPsgChIvKCKgDAegD7QHoA5wD6APJA4gEAZAEAZgEAA&amp;num=2&amp;adurl=http://tj.28.com/ws/ctks/index.htm%3FbannerID%3D52860%26kw%3D%25B4%25D3%25CD%25B7%25BF%25AA%25CA%25BC%25BD%25A1%25BF%25B5%25D5%25ED%26fz%3D783&amp;client=ca-pub-1681215984289622");GgKwClickStat("健康","28.com","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u5065_u5EB7"'>健康</B></NOBR>起著重要作用，能促進(jìn)人體新陳代謝，提高機(jī)體免疫力。它還具有解毒作用，幫助如鉛、砷、苯等有害物質(zhì)排出體外，同時(shí)也有良好的抗癌功效。很多蘑菇中都含有胡蘿卜素，在人體內(nèi)可轉(zhuǎn)變?yōu)榫S生素A，因此蘑菇還有“維生素A寶庫”之稱。一般的新鮮蔬菜和水果都不含維生素D，蘑菇卻是個(gè)例外，并且維生素D含量非常豐富，能夠很好地促進(jìn)鈣的吸收，有利于骨骼健康。香菇中維生素D的含量比大豆高20倍，是海帶的8倍。<BR><STRONG>&nbsp; &nbsp; <NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u7EA4_u7EF4_u7D20";KeyGate_ads.ShowGgAds(this,"_u7EA4_u7EF4_u7D20",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=Brq_EvWzYSKs-g_brA8jUxKUPvLrCc8jj-60HwI23AaD-ChAQGBAgrLyRCigUOABQn4DzggRgncHbgcwFsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTE0ODU5LTEtMS5odG1sqQJRkOe4d6qDPsgCmLm0CagDAegD7QHoA5wD6APJA4gEAZAEAZgEAA&amp;num=16&amp;adurl=http://www.ajhuagong.cn&amp;client=ca-pub-1681215984289622");GgKwClickStat("纖維素","www.ajhuagong.cn","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u7EA4_u7EF4_u7D20"'>纖維素</B></NOBR>含量高：</STRONG>蘑菇中的纖維素含量遠(yuǎn)遠(yuǎn)超過一般蔬菜，可以防止便秘，降低血液中的膽固醇含量，減慢人體對碳水化合物的吸收。<BR>
<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008922111449.jpg" onload="attachimg(this, 'load')" border=0></P><BR><FONT color=blue><BR>&nbsp; &nbsp; 材料</FONT>：香菇、口蘑、面筋（換成油面筋更好吃哦）、香蔥 <BR><FONT color=blue>&nbsp; &nbsp; 做法：</FONT><BR>&nbsp; &nbsp; 1、香菇和口蘑分別洗凈去蒂，每個(gè)蘑菇剖成4塊。油面筋剖開兩半，香蔥切碎備用。<BR>&nbsp; &nbsp; 2、鍋中放入適量油爆香香蔥碎，然后放入口蘑塊和香菇塊翻炒均勻。<BR>&nbsp; &nbsp; 3、待雙菇稍稍變軟后調(diào)入生抽、蠔油翻炒均勻。</DIV>