Steamed bread is a traditional Chinese pasta, with flour and water proportionally mixed fermentation after the steamed food.North China is called Potato, Guanzhong, Zhongyuan and other places called steamed bun, Jin language, Fujian dialect area called steamed bun and so on.It is usually hemispherical, cuboid, size from about 4 cm in diameter to 15 cm in diameter Zoga.Among them, no stuffing steamed bread is the staple food of northern Chinese people, the most familiar is Shandong big steamed bread.
Steamed Bread Nutritional Ingredients Table
The edible part of steamed bread is 100%, and the nutrition of each 100g steamed bun is as follows:
- Moisture: 43.9 G
- Energy: 223 kcal
- Protein: 7 g
- Fat: 1.1g
- Carbohydrates: 47.0 g
- Insoluble fibers: 1.3g
- Cholesterol:-
- Ash: 1.0 g
- Total Vitamin a:─
- Carotene:-
- Retinol:-
- Thiamine: 0.04 mg
- Riboflavin: 0.05 mg
- Nicotinic acid (VB3):-
- Vitamin c:─
- Total Vitamin e:0.65 mg
- Vitamin E (Α-E): 0.35 mg
- Vitamin E (Β+Γ-E): 0.30 mg
- Vitamin E (Δ-E):-
- Calcium: $ mg
- Phosphorus: A-. MG
- Potassium: 138 mg
- Sodium: 165.1 mg
- Magnesium: MG
- Iron: 1.8 mg
- Zinc: 0.71 mg
- Selenium: 8.45μg
- Copper: 0.1 mg
- Iron: 0.78 mg
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