Unverified76% confidenceDecision RuleTime unknown
配料含‘鱼皮’‘蟹柳’‘蟹味棒’字样的辣味海鲜零食多为重组食品,主料为鱼糜+淀粉,蛋白质含量低于真鱿鱼丝,追求营养者应看蛋白质含量(真鱿鱼丝可达40g/100g以上)
1
Sources
76%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified日式蟹肉棒、鱼糕(如鸣门卷)鱼糜含量往往高于普通鱼豆腐,但同样存在淀粉勾兑的低价版本,认准蛋白质数值而非'鱼'字宣传85% similarUnverified看配料表第一位:优质蟹味棒鱼糜(鱼肉)含量应≥40%,配料表首位为「鱼糜/鱼肉」而非「水」或「淀粉」的产品口感更弹嫩,低价产品鱼糜常仅15-25%83% similarUnverified低价散称/冷冻蟹味棒常用鱼糜含量低、淀粉和大豆分离蛋白填充,煮后易碎散、无蟹鲜味,追求口感勿贪便宜82% similarUnverified蟹黄/蟹粉灌汤包看蟹肉含量标注,正规产品配料表蟹黄+蟹肉应≥8%,多数低价蟹黄包实为蟹味膏或南瓜蛋黄调色,无真蟹80% similarUnverified痛风/高尿酸人群不建议选贝类(蛤蜊/扇贝/生蚝)与沙丁鱼类为主的海鲜套餐,这些属超高嘌呤(>150mg/100g),可选嘌呤较低的海参、海蜇替代79% similar
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