No1: soda biscuits
Fiber is very low, the B vitamins disappeared
Soda cookies contain sugar, less oil, and added yeast, with the unique flavor of fermented products, is often considered the most nutritious cookies, and is also used as a breakfast by many people. But this is not the case, in order to make cookies to achieve the effect of layer will add baking soda, baking soda will reduce the flour in the B vitamins, and even make it disappear.
No2: Cookies
High sugar, high fat, low protein
The sugar and fat in cookies are higher than in other kinds of cookies. A small cookie often has more calories than a glass of strawberry juice! The crispier cookies are made with "low gluten" flour, which is wheat flour with less protein, and are not as high in protein as steamed bread.
No3: wafer biscuits
High calorie, low structural density, eat more than not easy to notice
With other cookies is different from the wafer cookies is to millet flour (glutinous rice flour), starch as the main raw material, than refined white flour nutrition is slightly higher. However, the butter fat content in wafers is very high, an average of 60 calories per piece, and low density, not enough to eat, so it is not easy to notice if you eat too much. In fact, three chocolate wafers are more than 200 calories.
No4: sandwich cookies
Sandwich cookies are between two cookies to add sugar, fat or jam as the main ingredient of a variety of sandwich material sandwich baked goods. Sandwich cookies in the "heart" for the pursuit of taste and color will use additives, usually flavor and color, rarely really add any fruit ingredients, such as orange-flavored sandwich cookies, not to add oranges, but the additives blended into, although the additives are not necessarily harmful, but will not bring nutrition, may not be as good as a simple cookie.
So no matter how tasty the cookies are, they can only be eaten as snacks, and most of them are very dry, so it is easy to have \'hot air\' (fire) symptoms after eating them. Therefore, in normal life, all kinds of sandwich cookies can only be ordered.
No5: whole wheat biscuits
Improved nutrition while also increasing the amount of fat
Whole wheat cookies with high cellulose content because of the poor taste of cellulose, in order to make up for the taste, the producers often add a lot of oil in the cookies, resulting in a high fat content. But if the package boasts ingredients such as so-called whole wheat, oatmeal, rye, and grains crackers, which rank in the bottom few spots in the ingredient list, it may not be a true graham cracker.
No6: tough cookies
Less grease
Tough cookies are less greasy than other cookies. High-grade tough cookies with more eggs and sugar, nutrition has been improved, the taste will also be better.
No7: shortening biscuits
with nutrients, but more fat
Shortening cookies relative to ordinary tough cookies nutrition has been improved, generally to add the right amount of auxiliary ingredients, such as dairy products, eggs, honey and other nutrients, but more fat.
No8: compressed biscuits
The texture is denser and resistant to hunger
Compressed cookies are particularly suitable for use as a storage food when traveling, sailing, and hiking. Although the cookies are also made from flour, the denser texture and the use of a bulking agent makes them less watery and less likely to absorb water, allowing the cookies to contain more of the active ingredients in the same volume, so making them more hunger-resistant.
No9: roughage biscuits
The more crispy, the more fat
Today there are many roughage cookies and fiber cookies on the market, such as eight treasures of mixed grains biscuits, whole wheat biscuits, five grains of Jumbo Digestive cookies, etc. These cookies are more expensive than the ordinary cookies. However, grains and legumes contain mainly insoluble fiber, which is coarse, and many people who are used to refined rice and white flour do not like this roughness. For them, the content of 3% of the crude fiber food is very "throat", and some high-fiber cookies can be as high as 6% or even 10% of the fiber content.
Experts stressed that high-fiber food if you can still taste outstanding, coarse and not brown, is only grease in the inside to play a "lubrication" role, the fiber in the absorption of oil will become soft. So the higher the fiber products, usually the higher the fat content. And, because saturated fats are better at softening fibers, manufacturers often use hydrogenated vegetable oils or animal oils such as butter, lard, or tallow, which contain large amounts of saturated fats, to process these products and make them crispy. So the crispier the cookie, the more fat, especially saturated fat.
No10: Nutritionally Enhanced Cookies
Relatively nutritious, but should not be supplemented
There are also a number of cookies on the market that are fortified with nutrients. The most common varieties are fortified with minerals and vitamins, such as calcium, iron, zinc, vitamin A, vitamin D, etc., and some add bran, belonging to the increase in dietary fiber. Some formulated cookies added calcium, iron, etc. can reach a certain amount, relative to some cookies some nutrition.
Parasitic, picky eaters children, often eat some fortified calcium, iron, zinc cookies are some benefits. But as an ordinary person, if you can do a balanced diet, there is no obvious nutrient deficiencies, or you have been taking nutritional supplements, then choose to fortify nutrient cookies, we must be vigilant about two situations: First, the nutrients are not absorbed, wasted; Second, the nutrients are over-absorbed, the human body has an adverse effect.