Cereals: rice, flour, millet, corn grits, etc. Protein content is about 9%.

Vegetables: radish, cabbage, celery, etc. The content of protein is about 65438 0%.

Meat: pork (lean meat), herring, grass carp, lean beef, egg white and rabbit meat, of which protein content is about 20%.

The protein content of milk is about 3.3%.

The protein content of eggs is about 15%.

The protein content of tofu is about 90%.

Starchy food:

Cereals and flour (rice, rice flour, bean jelly, glutinous rice balls, rice cakes, cereals, bread, steamed bread, dumpling skin, wonton skin, noodles, pancakes, steamed dumplings, corn, cakes, biscuits, spicy cakes, sliced chicken cakes, radish cakes, taro cakes ...)

Rootstock food (potato, taro, sweet potato, pumpkin, lotus root ...)

Beans (peas, mung beans, red beans ...)

Fruits with high starch content (bananas, plantains, apples, dates, peaches ...)

High-calorie fruits: melons and fruits, durian, litchi and longan. ......

Animal foods rich in protein are rich in eggs (chicken, duck, goose and quail eggs), lean meat (pig, sheep, cattle and poultry), milk (human, sheep and milk), fish (fresh water and seawater) and shrimp (fresh water and seawater). Soybean, broad bean, peanut, walnut, melon seeds and other plant foods are rich in content, and rice and wheat also contain a small amount of protein.

Foods and animal oils containing more fat, such as lard and cod liver oil; Vegetable oils, such as vegetable oil, peanut oil, soybean oil and sesame oil. Meat, eggs and soybeans also contain fat.

Foods containing more carbohydrates: rice, flour and corn;

Starch: sweet potato, potato, taro, mung bean and pea; Sugar: glucose, fructose, sucrose, maltose; There are also fruits and vegetables.

Foods rich in minerals 1. Foods containing more calcium: beans, milk, egg yolk, bones, dark green vegetables, rice bran, wheat bran, peanuts, kelp, seaweed, etc. 2. Foods containing more phosphorus: coarse grains, soybeans, broad beans, peanuts, potatoes, hard fruits, meat, eggs, fish, shrimp, milk, liver, etc. 3. Foods with more iron: liver contains the most iron, followed by blood, heart, liver, kidney, fungus, lean meat, eggs, green leafy vegetables, Chinese cabbage, potherb mustard, sesame, beans, kelp, laver, apricot, peach and plum. Cereals also contain a certain amount of iron. 4. Foods containing more zinc: kelp, milk, eggs, oysters, soybeans, eggplant, lentils, etc. 5. Foods with more iodine: kelp, seaweed, etc. 6. Foods containing more selenium: seafood, liver, kidney, meat, rice, etc.

Foods rich in vitamins 1. Foods rich in vitamin A: fish liver, milk, egg yolk, vegetables (alfalfa, carrots, tomatoes, pumpkins, sweet potatoes, etc. ) and fruits (apricot, plum, cherry, hawthorn, etc. Carotene contained in vegetables and fruits is the precursor of vitamin A. Foods containing more vitamin B 1: cereals, wheat bran, wheat bran, beans, liver, meat, eggs, milk, fruits and vegetables. 3. Foods containing more vitamin B2: liver, kidney, egg yolk, yeast, milk, various leafy vegetables (spinach, potherb mustard, celery, etc. ) .4. Foods with more vitamin C are fresh vegetables, fruits and bean sprouts. 5. Foods containing more vitamin D: cod liver oil, egg yolk, milk, fungi and dried vegetables. 6. Foods containing more folic acid: yeast, liver and green leafy vegetables.