How to choose delicious ice cream in summer

In summer, how many people can resist the temptation of ice cream? However, many people are struggling when eating ice cream, and feel that this is a kind of junk food. In fact, the high -quality ice cream adds many of the ingredients with high nutritional value such as milk, milk powder, milk powder, and eggs. It is the highest nutritional value in cold drinks. The protein and calcium content of some products can even reach the level of yogurt.

The content of ice cream and calcium is comparable to yogurt, but the calories are much higher. According to the data of my country's food composition table, 100 grams of ice cream contains 126 mg of calcium and 2.4%of protein. Compared with drinking yogurt, the protein and calcium contained in ice cream may not be large, but the calories of ice cream are much higher!

In the supermarket, there are three calories from low to high ice cream. The data of their nutritional component tables is like this (calculated according to the net weight of 100 grams of products):

Product A: The calories are 892 thousand coking ear, which is equivalent to 213 kcal, which is more than 2 times more than 100 grams of pure yogurt (the average heat of whole fat yogurt is about 90 kcal/100 grams); the protein content is 2 grams, and 100 grams of pure yogurt yogurt Compared with one -third lower (according to the content of the state -oriented acid dairy protein, it should not be less than 2.9 grams/100 grams); the fat content is 15 grams, which is equivalent to 5 times the whole fat yogurt; The whole fat yogurt is 1.5 times (12 grams of sweet yogurt carbohydrate content).

Product B: 1232 Knight Jiaoer, equivalent to 295 kcal, which is more than 3 times that of 100 grams of pure yogurt; protein content is 3.1 grams, which is equivalent to 100 grams of pure yogurt. 7 times; carbohydrate content is 28.7 grams, which is about 2.4 times that of ordinary whole -fat yogurt.

Product C: The calories 1522 thousand coke ear, which is equivalent to 364 kcal, which is about 4 times the 100 grams of pure yogurt; the protein content is 2.4 grams, which is less than 100 grams of pure yogurt, which is equivalent to the flavor yogurt It is less than 2.3 grams/100 grams); the fat content is 29.6 grams, which is equivalent to 10 times the whole fat yogurt; the content of carbohydrates is 22.7 grams, which is equivalent to 1.9 times that of ordinary whole fat yogurt.

Ice cream with many milk content is relatively good. Why is there a large heat gap between the above three products? This is because their types are different. A product is cream ice cream, which contains at least 40%of raw milk. Products B and C products contain crispy skin, cone, etc. Among them, the proportion of milk ingredients is relatively low, but it contains vegetable oil, white sugar, wheat flour or starch. There is no doubt that the nutritional value of A product is relatively high.

According to my country's relevant standards (GBT31114-2014 frozen drink ice cream), ice cream is divided into three types: whole milk fat, semi-milk fat, and fat planting. Each type is divided into two categories: "clear" and "combined". The whole milk contains more cream. The fat planting is made of vegetable oil without cream. The so -called "clear type" is only ice cream, and there are no crispy skin, cone barrels, cakes and the like. Among them, the protein content of clear products should not be less than 2.5%, and the combined product should not be less than 2.2%; the fat content of whole milk fat products cannot be less than 8.0%; It cannot be less than 5.0%.

In short, for ice cream, raw materials such as milk, milk powder, milk powder and other raw materials will not increase the heat value of the product. The nutritional value of ice cream, including protein, calcium, vitamin A, vitamin D, and multiple B vitamins, which are from these ingredients, so ice cream with many milk components is relatively good.

"Chocolate Crispy" and "Egg Roll Barrel" are not nutritious. The so -called "chocolate crispy" is not highly nutritious, mainly sugar+saturated fat; crispy cone barrels, the main component is starch+sugar+fat. The more cream, plant fat, sugar, and starch, the greater the proportion of the nutrients such as protein, calcium, and various vitamins.

In addition, there are also ingredients such as emulsifier, thickening agent, phosphate, and they add delicate texture, smooth taste, soft porous structure, and difficult melting to ice cream. Fragrance and pigment increase the beautiful aroma and pleasant color. As long as it is used legally according to national standards, these additives are harmless and largely necessary. Without them, the sensory enjoyment brought by ice cream will be greatly reduced.

Therefore, eating ice cream is actually eating a sweet taste with a certain nutritional value, but if you want to supplement nutrition, you will definitely not prefer ice cream. If you are afraid of fat, you can choose a small box of ice cream, such as 50 grams, so that you eat a copy without such calories.

If you buy ice creamhin, you must clean up the freezing room, and separate the ice cream, ice cream, cooked food, etc. with raw fish, raw meat, frozen fruits and vegetables. After all, many bacteria and viruses have survived for a long time under frozen conditions, and ice cream cannot be eaten after heating and sterilization. (Edit Li Chuang)

Source: Chinese Women's Daily

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