所以是澱粉的錯?-2 - 健身
By Donna
at 2014-01-13T16:22
at 2014-01-13T16:22
Table of Contents
《前文》□ [閒聊] 所以是澱粉的錯?
http://www.ptt.cc/bbs/FITNESS/M.1389535443.A.6A9.html
剛好手邊有個有把碳水化合物中的糖分細分出來的鳳梨酥:
http://reneeviolet.pixnet.net/album/photo/488248860
排除添加物先不聊,單純來看看營養分析~
每份營養標示 單位 個別熱量 所佔比例
=====================================================
熱量 411.8 Kcal Kcal %
=====================================================
蛋白質 4.0 g 16.0 3.9%
脂肪 14.2 g 127.8 31.0%
飽和脂肪 6.6 g
反式脂肪 g
碳水化合物 67.0 g 268.0 65.1% <= 糖啦澱粉啦啥的
糖 32.7 g 130.8 <= 單糖佔總醣類近49%
膳食纖維 g
鈉 59.6 mg
不同角度來看本文這個鳳梨酥:
如果以吃下肚之前來看,它是歸屬在碳水化合物或醣類或澱粉類隨便啦~
如果以吃下肚之後的代謝情形來看:A、看得出是油脂的部份佔31%
B、看不出是油脂但易跳過代謝調控合成脂肪的
單醣佔31.8%
C、澱粉(多醣)佔33%
=(67-32.7)/15≒約為半碗飯再多幾粒飯
A+B=以消化吸收角度來看 之 脂肪約佔62.8% => 造成血脂/血油上升的元兇
C=如果不算添加物,最好的情況下,來自澱粉的量約為半碗再多幾粒的飯
所以吃了這顆把成份拆一拆約莫只有半碗飯澱粉 且 歸屬在碳水化合物的鳳梨酥之後
如果 導致血中三酸甘油酯上升 => 全部都是澱粉的錯?╮(° □。)╯
有迷有清楚一咪咪?
冤有頭,債有主啊~
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