1 (small) steamed bread (20g) 44 kcal.

1 (large) steamed bread (120g) 265 kcal.

Half (large) steamed bread (60g) 133 kcal.

There are many benefits of eating steamed bread made by fermentation. In the final analysis, the reason lies in yeast. The research shows that yeast not only changes the dough structure, but also makes steamed bread soft and delicious, and greatly improves the nutritional value of steamed bread.

Yeast is rich in vitamins, minerals and enzymes. Studies have shown that the protein content in 1 kg dry yeast is five times that of 1 kg rice and twice that of soybean. It can be seen that the nutrients contained in steamed bread are much higher than staple foods such as rice and noodles.

Yeast also has a strong antioxidant function, which has a certain effect on protecting the liver and detoxifying. After flour is fermented, it will decompose phytic acid that affects the absorption of calcium, magnesium, iron and other elements in flour, so that the human body can absorb nutrients in flour more easily.

Flour will consume carbohydrates in the process of fermentation, thus reducing the calories of steamed bread, which is a good healthy food for dieters.

Extended data

nutritional ingredient

Steamed bread contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible and nutritious single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes.

protein content

Experiments have proved that the protein content in each 1 kg dry yeast is equivalent to the protein content in 5 kg rice, 2 kg soybean or 2.5 kg pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of pie and noodles, and that of protein is nearly 2 times higher.

Medicinal value

Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Selenium, chromium and other minerals in yeast can resist aging, tumor, prevent arteriosclerosis and improve human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body.

References:

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