Cellulose is very low, and B vitamins have disappeared.

Soda biscuits contain less sugar and oil, and yeast is added, which has the unique flavor of fermented products. It is usually considered as the most nutritious biscuit and is also used by many people for breakfast. However, this is not the case. In order to achieve the layering effect, baking soda will be added, which will reduce the B vitamins in flour and even make them disappear.

Second: cookies

High in sugar, high in fat and low in protein.

The content of sugar and fat in biscuits is higher than other kinds of biscuits. A cookie usually contains more calories than a glass of strawberry juice! The raw material of crispy biscuits is "low gluten flour", that is, wheat flour with less content in protein. This kind of biscuit is not as high as that of steamed bread in protein.

Three: wafer cookies

High calorie, low structural density, and it is not easy to detect if you eat too much.

Different from other biscuits, Hua Wei biscuits are mainly made of millet flour (glutinous rice flour) and starch, which are slightly more nutritious than refined white flour. However, the butter fat content in wafer is very high, and each wafer contains 60 calories on average, and the density is low, so it is not easy to detect if you eat too much. In fact, three chocolate wafers have more than 200 calories.

Four: Sandwich biscuits

"Heart" is synthesized by additives, and there is no fruit raw material.

Sandwich biscuit is a sandwich baked food with sugar, grease or jam added between two biscuits as the main raw material. In order to pursue the taste and color, the "heart" in sandwich biscuits uses additives, usually essence and pigment, and rarely adds any fruit raw materials.

For example, orange-flavored sandwich cookies are not made of oranges, but are made of additives. Although additives are not necessarily harmful, they will not bring nutrition and may not be as good as simple biscuits. Therefore, no matter how delicious cookies are, they can only be eaten lightly, and most cookies are very dry, so it is easy to have "hot air" (fire) needles after eating. Therefore, in normal life, we can only stop at all kinds of sandwich biscuits.

Five: graham crackers

Nutrition has improved and oil content has also increased.

In graham crackers with high cellulose content, cellulose tastes bad. In order to make up for the taste, manufacturers often add a lot of oil to biscuits, resulting in high oil content. However, if the so-called whole wheat, oats, rye, cereal biscuits and other raw materials advertised on the package rank at the bottom of the ingredient list, they may not be real cereal biscuits.

Extended data:

Four cognitive misunderstandings of biscuits

Sugar-free cookies can't lose weight Cookies are simply foods made of flour+sugar+oil. Sugar-free biscuits contain less sugar, and accordingly, some flour with low protein or saturated fat will be added to make up for this vacancy.

Therefore, sugar-free biscuits cannot bring more benefits to consumers. In addition, there is no obvious difference in calories between sugary biscuits and sugar-free biscuits on the market. If you eat sugar-free biscuits in order to lose weight, it will not only fail to achieve the effect, but may also be counterproductive.

People's Network -80% of people don't know the secrets in 10 cookies.

People's Network-How to buy cookies? Four cognitive misunderstandings of biscuits