1, the richness of the types of nutrients. Such as the amount of protein, fat, carbohydrates, dietary fiber, various types of vitamins, minerals and other nutrients contained;

2. Categorical nutrient value. Such as the absorption rate of protein, the proportion of saturated and unsaturated fatty acids in fat, whether minerals are in the form of easily absorbed;

3, whether the food source is economic, for example, eggs, sea cucumbers, etc., are relatively rich in amino acids, but eggs are a more economical source of amino acids;

4, assess the nutritional value of food is conducive to a comprehensive understanding of the natural composition of various food composition;

5. Understand the loss of food nutrients in the processing and cooking process changes.

5. To understand the loss of nutrients in food during processing and cooking, and to take corresponding effective measures to maximize the preservation of nutrient content in food, and to improve the nutritional value of food;

6. To guide people to scientifically buy food and reasonably prepare nutritious and smooth meals, so as to achieve the purpose of strengthening the physical fitness and preventing diseases.