The delicious Chili sauce is especially good for meals, and it is several spoonfuls when eaten. However, have you ever thought about how much oil and salt you might eat for every spoonful of Chili sauce?
In February, 2020, Consumer Report sent 12 hot-selling chili sauce products to an authoritative third-party testing organization, so as to find out for everyone.
Spicy degree: it can be divided into five grades, namely, extra spicy (≥50 degrees), heavy spicy (30~50 degrees), medium spicy (17~30 degrees), slightly spicy (8~ 17 degrees) and light spicy (3~8 degrees).
Oil and sodium content: Excessive intake of oil and sodium (salt) is closely related to the occurrence of hyperlipidemia and hypertension.
1, only the super spicy chili sauce of Yingchao Hubang Devil belongs to the "super spicy" level, reaching 143 degrees, which is nearly three times the limit value of super spicy (≥50 degrees). Consumers who can't eat too spicy may be turned into "sausage mouths".
2. The second most spicy is Mao Degong, with a spicy coefficient of 43, reaching the level of heavy spicy (30~50 degrees).
3. The spicy degree of altar incense, laughing kitchen, Laoganma and Fanye is between 6~ 16 degrees, with only "light spicy" and "slightly spicy" levels, which is far from that of Yingchao Tiger Gang and Mao Degong!
4. Laoganma and Xiaochu have high oil content, accounting for 72.6% and 58.5% respectively; Four oils such as Chubang, Haitian and Lee Kum Kee are 0.
5. The sodium content of Haitian is as high as 5233 mg/ 100g, which is comparable to soy sauce; Smiling kitchen has a light taste, and its sodium content is 780mg/ 100g.
In most restaurants in Hong Kong, the spicy degree of food can be as high as 12, and any picky diners can find what they want.
In the new national standard of Chili sauce (draft for comment), Chili sauce has five spicy grades: light spicy (3~8 degrees), slightly spicy (8~ 17 degrees), medium spicy (17~30 degrees), heavy spicy (30~50 degrees) and extra spicy.
Experts point out that the tongue and mouth feel extremely slight irritation, which is light and spicy; Slightly spicy is characterized by a little burning sensation in the tongue and mouth after eating; If there is obvious irritation and burning sensation in the tongue and mouth, and some people have runny nose and tears, this is medium spicy; For the extra spicy, most people will have a runny nose and tears, and only a few people can eat this spicy degree.
None of the 12 chili sauces are marked with spicy degree. So, will consumers buy chili sauces that are not suitable for their own taste?
The test found that the spiciness of the British Tiger Pampers is the highest, reaching 143 degrees, which is nearly three times the minimum limit of extra spicy (≥50 degrees). Consumers who can't eat too spicy may be turned into "sausage mouths".
Maodegong's spicy degree reaches 43 degrees, which belongs to the heavy spicy level, but it is different from Yingchao Tiger Gang by 100 degrees. However, as a southern Chili sauce, it performed quite well.
The spicy degrees of Xinhe and Jixiang are 22 and 20 degrees respectively, which belong to the level of medium spicy; Laoganma, Tantanxiang, Laughing Kitchen and Chubang, which consumers are familiar with, have a spicy degree between 10~ 16, which is light and spicy. Typhoon Mark, Haitian and Fanye are slightly spicy.
Capsaicin is the main ingredient of hot pepper, which is mainly soluble in oil and less soluble in water. Therefore, more capsaicin will be dissolved in Chili sauce prepared by cooking with oil, and the spicy degree will be higher.
If you accidentally eat spicy Chili sauce, you can drink some milk to relieve the spicy taste, because the fat content in milk is high, which can dissolve the capsaicin in your mouth.
Chili sauce can be roughly divided into two categories, one is oil pepper and the other is non-oil pepper.
Oil pepper is usually fried at high temperature in production, which is more popular with consumers, but "rich in oil" is also a health hazard of oil pepper.
China Nutrition Society believes that excessive fat intake can easily lead to excess energy and obesity, and it can also increase the incidence of chronic diseases such as hyperlipidemia.
According to the recommendation of GB 28050-201KLOC-0/General Rules for Nutrition Labeling in prepackaged foods, the daily fat intake of normal adults should not exceed 60g.
12 samples, 7 samples belong to oil pepper, namely Fanye, Xiaochu, Xinhe, Yingchao Hubang, Jixiangju, Laoganma and Maodegong, and the other 5 samples belong to non-oil pepper sauce.
The results showed that the oil content of seven kinds of oil peppers ranged from 20g/100g to 72.6g/100g, among which Jixiangju was low, 20g/100g; Laoganma and Xiaochu reached 72.6 g/ 100g and 58.5 g/ 100g respectively.
Take Laoganma as an example, the fat that consumers can consume when eating a spoonful (about 20g) of Chili sauce is 14.5g, accounting for 24% of the daily restricted intake.
If you eat three meals a day, plus animal fat and cooking oil, it is easy to cause the risk of excessive fat intake (more than 60g).
Unexpectedly, among the five kinds of non-oil peppers, the fat content of the other four kinds of peppers is 0 except for the small amount of fat (0.8g/ 100g).
High oil also needs high salt! In addition to the fat content, there may be another health risk that is easily overlooked in Chili sauce, that is, "invisible sodium".
Clinical medical research points out that the pathogenesis of hypertension is due to excessive sodium intake, which leads to water and sodium retention in the body, resulting in increased blood volume and increased blood pressure.
China Nutrition Society also reminded that high sodium (salt) diet is also an important risk factor to increase the incidence of stroke and gastric cancer, and recommended consumers to eat low sodium diet.
The Dietary Guidelines for China Residents (Version 20 16) suggests that the total daily salt intake of normal adults should not exceed 6g (about 2400mg sodium), and the salt should not exceed 2.4g per meal.
The test shows that 12 Chili sauce has the lowest sodium content, only 780 mg/100g; The sodium content of Haitian and Jixiangju is relatively high, reaching 5233 mg/ 100g and 5000 mg/ 100g respectively.
This magazine has tested soy sauce in the past, and the sodium content is generally between 4000~7000mg/ 100g. Therefore, Haitian and Jixiangju are almost as salty as soy sauce.
In terms of salt content, the salt content of 12 Chili sauce is between 2.0~ 13.3g/ 100g. Take Haitian and Jixiangju as an example. For every spoonful (about 20g) of Chili sauce, the salt intake is 2.7g and 2.5g respectively, which exceeds the appropriate amount per meal (2.4g) and reaches more than 40% of the daily limit.
In addition, the salt intake of each spoon (about 20g) is 0.4 and 0.8g, respectively. According to the normal daily consumption, the risk of sodium exceeding the standard is small.