In the leisure time, everyone usually chooses to chase the drama, and the mouth is often not idle while bumping the plot and bumping cp, where there are pecans, melon seeds, pistachios... Among them, pecans can be described as the "top stream" of the nut class, the more you eat, the more fragrant, a careless bag will disappear.
How much do you know about nut "top-notch" pecans?
A. Pecans are junk food, don't eat them if you can't eat them
B. Pecans are healthy snacks, which have the effect of moisturizing the lungs and strengthening the kidneys, reducing blood lipids, and preventing coronary heart disease
C. Pecan, also known as small walnut, is a plant of the walnut family Pecan genus, nutritious and healthy, crispy taste, can be eaten in moderation
According to the Chinese Food Ingredient List, 100g of pecans (cooked) [small walnuts] can be eaten, containing energy 658kcal, protein 8.3g, fat 64.5g, carbohydrates 21.3g, cholesterol 0g, total vitamin E 0.015g, calcium 0.132g, phosphorus 0.279 g. Pecans are high-energy foods that contain a variety of beneficial nutrients, and when consumed in moderation, they are beneficial to health.
Answer: C
As a healthy snack, isn't it better to eat pecans?
A. Pecans are nutritious and healthy, with 0 cholesterol, albeit eaten on an open stomach
B. I heard that eating walnuts to supplement the brain, children who are learning to eat more every day
C. Pecans are high in fat, accounting for about 50%, and should be eaten in moderation
How many nuts are there in 10g?
In the Dietary Guidelines for Chinese Residents, the recommended intake of nuts is 50-70g per week (the average daily intake is about 10g), in other words, how many nuts are there for 10g?
A. 4 or 5 pecans
B. 20 pecans
C. 4 or 5 sunflower seeds
Answer: A
bibliography:
[1] Chinese Food Ingredient List (2018 edition)
[2] Dietary Guidelines for Chinese Residents (2016 Edition)
Zhang Tingzhou. Nutrition, biological characteristics and development and utilization status of pecan[J]. Food and Fermentation Industry, 2006, (4):90-93
Contributed by: He Yi
Editor: Li Xiang
Reviewer: Wang Zhengyuan, Xiong Libei, Feng Xiaogang