To investigate the influence of different dietary factors on the health of the population, the paper mainly analyzed the nutritional composition of classic Cantonese cuisine.The paper selected 30 classic Cantonese dishes that are relatively popular in the current market, summarized their recipes, processes and flavor characteristics, and then systematically analyzed and determined the nutrient content of these dishes by physicochemical means, to establish a more complete nutrient database for classic Cantonese dishes.Based on the data obtained, it was found that the energy content of the selected dishes ranged from 239 kJ/100 g to 1 336 kJ/100 g;the protein content ranged from 3-22 g/100 g;the fat content ranged from 1-26 g/100 g;the carbohydrate content ranged from 0.5-30 g/100 g;the sodium content ranged from 151-685 mg/100 g.The study also evaluated the nutritional value of the dishes, including energy level and sodium content, and analyzed the impact of irrational intake of some nutrients on the risk of related chronic diseases.By systematically applying modern scientific methods to the nutritional analysis of classic Cantonese cuisine, it helps to further develop targeted studies to promote nutritional balance through appropriate combinations of different categories of dishes, thereby providing theoretical basis for people to pay attention to dietary health and make rational dietary choices.
WANG Xiangpeng
,
XIE Canjie
,
CHEN Jincheng
,
WEI Lina
,
TAN Yue
,
YANG Han
,
KAN Qixin
,
SONG Mingyue
. Composition analysis and nutritional value evaluation of classic Cantonese cuisine[J]. Food and Fermentation Industries, 2025
, 51(23)
: 355
-362
.
DOI: 10.13995/j.cnki.11-1802/ts.041949
[1] 马志敏, 郝晓燕, 王东阳, 等.中国膳食模式的特征、分布及其与健康相关性研究进展[J].食品工业科技, 2023, 44(10):396-405.
MA Z M, HAO X Y, WANG D Y, et al.Evolution and distribution of dietary patterns in China and the research progress of its correlation with health[J].Science and Technology of Food Industry, 2023, 44(10):396-405.
[2] 黄燕燕, 谭绮晴, 彭冲, 等.粤式预制菜产业现状分析及趋势[J].农产品加工, 2024(12):94-99.
HUANG Y Y, TAN Q Q, PENG C, et al.Current situation analysis and trend of Cantonese prepared dish industry[J].Farm Products Processing, 2024(12):94-99.
[3] 国家卫生计生委疾病预防控制局.中国居民营养与慢性病状况报告(2015年)[M].北京:人民卫生出版社, 2015:20-60.
National Health and Family Planning Commission.Bureau of Disease Prevention and Control.Report on Nutrition and Chronic Diseases in China (2015)[M].Beijing:People’s Medical Publishing House, 2015:20-60.
[4] LIVINGSTONE K M, MCNAUGHTON S A.Dietary patterns by reduced rank regression are associated with obesity and hypertension in Australian adults[J].British Journal of Nutrition, 2017, 117(2):248-259.
[5] MAGHSOUDI Z, GHIASVAND R, SALEHI-ABARGOUEI A.Empirically derived dietary patterns and incident type 2 diabetes mellitus:A systematic review and meta-analysis on prospective observational studies[J].Public Health Nutrition, 2016, 19(2):230-241.
[6] PILIC L, PEDLAR C R, MAVROMMATIS Y.Salt-sensitive hypertension:Mechanisms and effects of dietary and other lifestyle factors[J].Nutrition Reviews, 2016, 74(10):645-658.
[7] PASTORINO S, RICHARDS M, PIERCE M, et al.A high-fat, high-glycaemic index, low-fibre dietary pattern is prospectively associated with type 2 diabetes in a British birth cohort[J].British Journal of Nutrition, 2016, 115(9):1632-1642.
[8] GBD 2017 Diet Collaborators.Health effects of dietary risks in 195 countries, 1990-2017:A systematic analysis for the Global Burden of Disease Study 2017[J].Lancet, 2019, 393(10184):1958-1972.
[9] ZHANG W H, ZHENG J Q, LI Y F.Explaining Chinese consumers’ continuous consumption intention toward prepared dishes:The role of perceived risk and trust[J].Foods, 2024, 13(1):88.
[10] 纪桂元, 洪晓敏, 蒋琦, 等.膳食模式与健康[J].华南预防医学, 2018, 44(2):191-194.
JI G Y, HONG X M, JIANG Q, et al.Dietary pattern and health[J].South China Journal of Preventive Medicine, 2018, 44(2):191-194.
[11] FU Y L, ZHANG W H, WANG R R, et al.How cognition influences Chinese residents’ continuous purchasing intention of prepared dishes under the distributed cognitive perspective[J].Foods, 2024, 13(16):2598.
[12] HOSSEINI H, MAHMOUDZADEH M, REZAEI M, et al.Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii Kutum)[J].Food Chemistry, 2014, 148:86-91.
[13] 黄启红, 熊娟, 伍玲燕.不同烹调方法对食品营养素的影响[J].食品工程, 2013(1):62-64.
HUANG Q H, XIONG J, WU L Y.Influence of different cooking methods on the nutrients in food[J].Food Engineering, 2013(1):62-64.
[14] LAN H J, CHEN L.Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes:A review[J].Food Safety and Health, 2024, 2(3):362-379.
[15] LI Y Q, LI C B, LI H, et al.Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time[J].International Journal of Food Science & Technology, 2016, 51(2):359-369.
[16] KOGA M, FUJII M.Sodium intake from seasonings by dish category and age group:An analysis of the 2014 Yamanashi Prefecture Nutrition Survey results[J]. Japanese Journal of Public Health, 2021, 68(5):320-330.
[17] 周仁客, 袁继红, 童文烽, 等.烹饪前后红烧肉的营养成分变化[J].中国食物与营养, 2020, 26(8):37-43.
ZHOU R K, YUAN J H, TONG W F, et al.Nutritional composition changes of braised pork before and after cooking[J].Food and Nutrition in China, 2020, 26(8):37-43.
[18] MERTENS E, DERIEMAEKER P, VAN BENEDEN K.Analysis of the nutritional composition of ready-to-use meat alternatives in Belgium[J].Nutrients, 2024, 16(11):1648.
[19] ANDERSON G H.Dietary patterns vs.dietary recommendations:Identifying the gaps for complex carbohydrate[J].Critical Reviews in Food Science and Nutrition, 1994, 34(5-6):435-440.
