The nutritional analysis table of one-week diet shows that our normal diet should be a balance between meat and vegetables. Many people worry about what to eat in a week. Let's talk about the nutrition analysis table of one-week catering recipes in detail. I carefully arranged it for you, hoping to help everyone.
Nutritional analysis table of catering recipes for one week 1 Monday:
Breakfast: a glass of milk, a slice of whole wheat toast and an apple.
Lunch: a bowl of loofah and mushroom soup, a scrambled egg with tomato, a shredded garlic and a bowl of rice.
Dinner: a bowl of shrimp and bean curd soup, a vegetarian fried chrysanthemum, a fried cauliflower and a bowl of rice.
Tuesday:
Breakfast: a cup of soybean milk, a steamed stuffed bun with shredded radish and an orange.
Lunch: a bowl of shredded noodles with green vegetables and mushrooms.
Dinner: a bowl of seaweed and shrimp skin soup, a zucchini, a steamed bass and a bowl of rice.
Wednesday:
Breakfast: a bowl of milk oatmeal, a boiled egg and a banana.
Lunch: a bowl of tomato and Flammulina velutipes soup, a vegetarian fried pea seedling, a diced chicken with colored pepper and a bowl of rice.
Dinner: a bowl of yam old duck soup, a piece of lotus root and pea, a piece of steamed tofu with chopped pepper and a bowl of rice.
Thursday:
Breakfast: a cup of soybean milk, a diced mushroom and a peach.
Lunch: a bowl of melon and shrimp skin soup, a stir-fried baby dish, a shredded bean and a bowl of rice.
Dinner: a bowl of millet porridge, jiaozi leek eggs 10.
Friday:
Breakfast: a cup of yogurt, a steamed corn, 10 almonds.
Lunch: A bowl of three silk Zhajiang Noodles.
Dinner: a bowl of kelp tofu soup, a fried asparagus with mushrooms, a braised yellow croaker and a bowl of rice.
Saturday:
Breakfast: three fresh wonton, fungus mixed with lettuce.
Lunch: a bowl of cabbage and scallop soup, an oil-guzzling broccoli, a fried shredded liver with green pepper and dried bean curd, and a bowl of rice.
Dinner: a bowl of corn egg drop soup, a portion of black bean mustard, and 7 braised prawns.
Sunday:
Breakfast: a bowl of eight-treasure porridge, a boiled egg, 10 grapes.
Lunch: a bowl of clam tofu soup, a green vegetable fried with cabbage, a cucumber diced chicken and a bowl of rice.
Dinner: a bowl of diced eggplant noodles.
Nutritional analysis of one-week catering recipes Table 2 What are the nutritional misunderstandings of children's recipes?
1, the more expensive the food, the higher the nutrition.
Many parents are adhering to the principle that the more expensive the children's recipes are, the more nutritious they are, and they all think that the more expensive the better. This view is actually wrong. For young children, it is best to give them fresh fruits and vegetables or fish. Try to avoid eating canned food. Long-term use will easily lead to the lack of vitamins and trace elements. And in the process of eating, it contains foods that avoid adding more food additives to children.
2. Fruit replaced vegetables.
When some children don't like vegetables, parents think that fruits can replace the value of vegetables. In fact, fruits can't replace vegetables, and the nutrition contained in fruits is far less than that of vegetables. Moreover, the cellulose contained in vegetables plays an important role in human body. The best thing is that both vegetables and fruits are edible and irreplaceable.
3, snacks as a staple food
Children prefer to eat snacks. If the amount of snacks is not controlled, it will affect their appetite. Moreover, eating snacks often can lead to problems in children's gastrointestinal function, leading to obstacles in digestion and absorption. Snacks not only have no nutritional value most of the time, but also high-sugar snacks can lead to childhood obesity and other diseases.
4, often eat fast food
But also children who totally resist fast food. Many parents also think that fast food looks hygienic and has high nutritional value, and toys may satisfy their children. In fact, most fast food is fried food, which is high in fat and calories and bad for children's health.
Nutritional analysis of one-week catering recipes Table 3 Nutritional slimming recipes
1, roasted vegetables in Italian sauce
material
1 eggplant, half Yunnan melon, 1/4 green and yellow sweet pepper, 1 garlic slices, appropriate amount of oil, 1 teaspoon of wine vinegar, 1 teaspoon of lemon juice, half teaspoon of chicken powder, appropriate amount of pepper, and appropriate amount.
Cooking method
1. Clean all the prepared materials and cut them into strips for later use.
2. Heat the oil in the pot, fry the cut vegetables in the pot, and make sauce with water, wine vinegar, lemon juice, chicken powder, salt and pepper. Stir-fried vegetables are served, topped with sauce and covered with a thin layer of skim cheese.
2. Pan-fried Gillette pork chops
material
Pork leg 100g, a little salt and pepper, flour, egg liquid, bread crumbs 1 spoon, 2 spoons of Italian skim cheese and olive oil.
Cooking method
1. Put the pork leg in a fresh-keeping bag, tap it gently with a wooden stick, beat the meat until soft and thin, then take it out and season it with salt and pepper.
2. Then dip the marinated pork leg in flour and egg liquid, and sprinkle some skim cheese and bran.
3. Pour the olive oil into the pot and fry the pork leg in the oil until golden brown.
3. Stir-fried ribs with garlic
material
240 grams of ribs, 2 teaspoons of soy sauce, 2 teaspoons of sweet cooking wine, half a teaspoon of minced garlic, half a teaspoon of Jiang Mo, half a teaspoon of black pepper and a proper amount of oil.
Cooking method
1. Put the spareribs in a fresh-keeping bag, and pour in soy sauce, sweet cooking wine, minced garlic, Jiang Mo and black pepper at the same time, and seal and marinate 1 hour.
2. Heat the oil in the pot, then separate the marinated ribs from the soup, fry them in the pot, slowly adjust the fire to medium heat, and fry for 10- 15 minutes.
The last step is to burn for about one minute until the surface turns brown, then skim off the excess oil and eat.
4. Baked vegetables with thousand layers of meat sauce and milk
material
Chopped beef 100g, chopped onion 40g, chopped celery leaves 2 tablespoons, minced garlic 1 teaspoon, boiled tomato 100g, red wine 100 ml, chicken powder half teaspoon, herbal spices half teaspoon, salt and pepper, avocado half, eggplant/kloc-0.
Cooking method
1. Heat olive oil in the pan, add minced beef, minced onion, minced celery and minced garlic and stir-fry, then add cooked tomatoes, red wine, chicken powder and herbal spices, stir-fry with high fire to evaporate water, and add some salt and pepper to taste.
2. Slice the avocado.
3. Pour a layer of meat sauce into a heat-resistant container, spread avocado slices, spread another layer of meat sauce, repeat several times, so that the meat sauce and avocado alternately overlap one layer, and finally spread pizza cheese on the surface, put it in the oven, and heat it at 200 degrees Celsius 10 minute.