Nowadays, the rich variety of cookies displayed at the Shanghai Food Expo has become a hot food in the eyes of consumers. Sometimes do not eat, hungry first to a few biscuits to satisfy hunger; And some women in order to maintain their figure, fruit and biscuits is a meal.

It is also in order to meet the needs of consumers, there are a variety of cookies on the market such as oatmeal cookies, Job's tears cookies, calcium and discus cookies, yogurt cookies, play a health card, so that consumers have reason to believe that a cookie can not only meet the needs of taste, but also provide a variety of nutrition, why not? However, nutrition experts remind that different people should also choose according to their health status when buying cookies.

How much nutrition is in the cookie

The pursuit of taste is the key to cookie production, but nutrition can not be ignored. On the market cookie packaging are marked with nutrition, such as a fortified calcium cookie per 100 grams of energy 468 kcal, protein 8.3 grams, fat 17 grams, carbohydrate 70 grams, calcium 365 mg, showing high fat and low protein, lack of vitamins and fiber. Therefore, biscuits are not a substitute for dinner.

Biscuits are high in energy, 4 times that of rice, mainly derived from wheat flour and oil, making them taste good but high in oil content. Therefore, using cookies to lose weight is not scientific, it belongs to low nutrient density food.

What to look for when buying cookies

When choosing cookies, many consumers are influenced by advertising and do not often check the nutritional information on the package. Although there are "healthy" cookies on the market, such as carrot cookies, the actual may not contain these ingredients, just additive flavor. Experts warn that this type of biscuit mainly provides carbohydrates and other nutrients are limited.

Note when selecting:

1. Raw materials: white wheat flour-based biscuits are low in nutrition, and it is better to add coarse grains, beans or vegetables.

2. Fat: vegetable oil is better, animal fats such as butter and butter contain high saturated fatty acids, and "shortening" contains trans fatty acids, which is not healthy.

3. Fat content: The fat content of every 100 grams of cookies should be less than 16 grams, and the amount of oil seepage can be tested with paper towels.

4. Additives: leavening agents, sweeteners, etc., although legal, but a large number of consumption is not helpful, especially sandwich cookies.

Fortified cookies, such as those with calcium or vitamins, or those with whole grains or oats, are expensive but have higher nutritional value and are suitable for replacing regular sugar cookies.

Choose according to your needs

Cookies as a daily snack, a wide variety of consumers need to choose according to their health status. Nutrition experts recommend:

Low sodium choice: patients with hypertension, coronary heart disease, and kidney disease should choose low sodium cookies, containing 100 to 200 mg of sodium per 100 grams to control sodium intake.

Sugar choice: Diabetics should choose non-caloric sweeteners, such as aspartame, or sugars with a low glycemic index. Patients with coronary heart disease and hyperlipidemia should avoid monosaccharides and disaccharides.

3. Fortified cookies: The market provides fortified cookies containing trace elements, minerals, vitamins and fiber, such as high calcium, high iron, vitamin A, etc., suitable for different groups of people, such as high calcium cookies for middle-aged and elderly people, and cookies for children to supplement calcium, iron and vitamins.

If you would like to learn more about the food industry, please visit the SIAL Shanghai website for more information.

Source: Intermedium Bakery Association

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