合理调配食物结构提高蛋白质营养效价

对照发达国家和发展中国家不同食物结构类型,根据我国食物以植物性蛋白为主的特点,对30种山西省人民群众普通食用的和未被充分开发利用的动植物蛋白进行了营养评价。为合理调配食物,在不增加蛋白源的情况下,通过氨基酸互补提高蛋白质营养效价,而提供依据。

RATIONAL BLENDING OF FOOD STRUCTURES TO IMPROVE THE NUTRIENT EFFIEIENCY OF PROTEIN

Comparing the different types of food structures in developed and developing Countries with that of Chinese food,chracterized by plant protein,30 Varieties of plant and animal proteins current edible in Shanxi and those need- ed to be exploited or yet to be fully utilized are appraised.In order to blend our food structures rationally under the conditions of no more new protein resouces,the effieiency of protein nutrient results increased through the supple- mentary effect of Amino acids are proposed as a scintific basis for further research.