Tuesday: soybean milk, sesame seed cake, boiled peanuts, beef sauce, rice porridge?

Wednesday: milk, bread, shredded tofu, shredded carrots, boiled eggs?

Thursday: soybean milk, paper, kelp silk cabbage, salted duck eggs, rice porridge?

Friday: milk, steamed bread, cucumber noodles, soybean milk?

Saturday: soybean milk, cake, bean sprouts, vermicelli?

Sunday: milk, egg pancakes, cold cabbage, rice porridge.

Here are some nutritious breakfast combinations:

Monday: Whole wheat bread, ham, steamed egg soup, milk, spinach fans.

Tuesday: salt and pepper rolls, barbecued pork, boiled eggs, porridge, carrot juice.

Wednesday: Cream steamed stuffed bun, sauce beef, tea eggs, soybean milk, seaweed rape.

Thursday: Cupcakes, salted liver, salted duck eggs, yogurt, tomato juice.

Friday: bean paste bag, meat floss, poached eggs, milk, mixed with cold melon.

Saturday: chicken and vegetable porridge, steamed bread, grapefruit juice.

Sunday: small wonton, fire, celery, carrots, cooked soybeans.

) According to the basic requirements of the Daily Recommended Dietary Supply Table for Students in China, the contents of various nutrients in general breakfast recipes should account for about 30% of the total daily supply. However, according to students' physiological activities and learning needs, the design amount of nutrients that may be insufficient in lunch and dinner, such as energy and vitamin B 1, can be increased to 35%.