Survey and Nutritional Evaluation of the Main Rice Producing Areas for Residents in Shenzhen
Objective:To analyze the nutritional value of rice,the staple food of Shenzhen residents.Method:By visiting markets,supermarkets,shops,etc.in Shenzhen,the daily staple food rice of Shenzhen residents was collected,and multiple nutritional indicators in different types of rice were tested according to national standards.Result:A total of 281 batches of staple rice samples were collected,mainly including 145 batches of indica rice(51.6%),90 batches of japonica rice(32.0%),15 batches of glutinous rice(5.3%),15 batches of black rice(5.3%),10 batches of brown rice(3.6%),6 batches of red rice(2.1%).Statistical analysis of the nutritional components of six types of rice revealed that,except for fat,there was no significant difference in other macro nutrients in the rice.The vitamin content was generally low,with only some varieties containing lower levels of B vitamins;the mineral elements are mainly potassium,phosphorus,calcium,and magnesium,followed by zinc,copper,manganese,and molybdenum.The content of iron,selenium,and iodine is relatively low.Conclusion:The results of this experiment provide a research direction for the establishment of a database of characteristic food ingredients in Shenzhen,and have important guiding significance for the nutritional intake of Shenzhen citizens in the future.
NETL
NSTL
万方数据
