The nutritional value of cookies

With wheat flour (add glutinous rice flour, starch, etc.) as the main raw material, adding (or not adding) sugar, oil and other raw materials, the taste is crispy or loose after the process of flour (or pulping), forming, baking, etc. Crispy food.

Fan Zhihong, an associate professor at the Food College of China Agricultural University, said that when selecting biscuits, they must carefully look at the ingredients and nutrients on the packaging. The flour for making biscuits is generally white powder and has a low nutritional value. If milk, nuts, whole grains or beans are added to the ingredients, the nutritional value of the biscuits can be increased.

In addition to flour, the grease used in the cracker must also be distinguished. Ordinary vegetable oils are relatively good, butter oil, lard, butter and other animal fats have higher saturated fatty acids, and their nutritional value is slightly lower. But shortenings, vegetable butters, and hydrogenated vegetable oils containing trans fatty acids are the most unhealthy.

It is not difficult to know the fat content. Wrap the biscuits with a tissue and press them with a heavy object. Look at the paper for 20 minutes to see how much oil is on the paper. The more fat on the paper, the higher the fat content. If the biscuits are crisp and not greasy, there are many oils that penetrate the tissues, indicating that the saturated fatty acid content is high and adverse health.

The ingredients of the biscuits must also be carefully examined. The various flavors of biscuits basically come from flavors and pigments. Chocolate-flavored cookies aren't necessarily made from real cocoa butter. They are probably made from cocoa butter instead of trans-fatty acids. Relatively speaking, biscuits containing vegetables, salty and sweet tastes and low fat content are relatively healthy.

Grain biscuits look at fiber content

The idea of ​​eating whole grains is well-established, and there are also many kinds of coarse grain cereal biscuits declared as "high-fiber" on the market. But if the so-called whole-wheat, oats, rye, and grain biscuits, which are advertised on the packaging, are ranked in the bottom of the list, it may not be the real cereal biscuits.

Fan Zhihong analyzed a cookie as an example. The ingredients list was "Wheat flour, white granulated sugar, butter, plant shortening, peanut, whey powder, salt, etc." From this list of ingredients, it can be seen that the first ingredient of the biscuit is wheat flour, the second is white granulated sugar, and the third is vegetable shortening. By analogy, the smaller the content, the more backward. Therefore, the purchase of high-fiber cereal biscuits depends on the fiber content in the nutrient table. Less than 5 grams is not high-fiber biscuits.