Unverified85% confidenceDecision RuleTime unknown
低脂餐单份油脂用量应≤10g（约2茶匙），成品热量密度控制在≤120kcal/100g；蒸、煮、烤、气炸的烹饪方式比'水油焖'和'轻炒'更可靠，看菜品配料表是否出现'植物油'排在前三位
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified油炸工艺锅巴脂肪含量通常达25-30g/100g，非油炸（焙烤）工艺一般低于15g/100g，控油人群看营养成分表脂肪一栏优先选焙烤81% similarUnverified海苔豆腐干多为卤制/油炸再包裹调味料，油炸工艺款热量常达400-500kcal/100g，减脂期应选标注'非油炸'或热量≤300kcal/100g的款81% similarUnverified烘烤/油炸鹰嘴豆脆的热量密度高达450-550kcal/100g，接近薯片；而水煮毛豆约120-150kcal/100g，减脂期选水煮或蒸制不选油炸酥脆款81% similarUnverified热量控制看每100g脂肪含量：油炸薯片脂肪普遍30-35g/100g，非油炸/焙烤工艺可降至15-22g/100g，减脂期选包装标注'焙烤''非油炸'且脂肪＜20g/100g的产品80% similarUnverified含油量越高层次越酥脆越香，但热量也越高——单张90g的原味手抓饼热量普遍在280-350kcal，减脂人群应选单张≤70g或标注全麦/低脂的薄款80% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/418533API
curl https://kongchang.com/api/v1/knowledge/claims/418533MCP
get_claim(id=418533)