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食盐的种类A低钠盐——低钠盐的钠、钾比例合理,能降低血液中的胆固醇水平,适于高血压病、糖尿病、肾炎、胃炎、心血管疾病患者食用。但是,长期血压偏低、腹泻的病人,以及夏季出汗多等情况下,人体应增加钠的摄入,不宜选用低钠盐。对于一般人而言,长期选用低钠盐并没有太大的益处。因为低钠盐中钠含量低,口味淡,人们在烹调时往往要加入更多的低钠盐,才能获得和普通盐一样的口感。盐的进食量不知不觉增加了,与普通盐相差无几,这就失去了选择低钠盐的意义。加硒盐——加硒盐是在碘盐的基础上添加了一定
Salt type A low sodium salt - low sodium salt sodium and potassium ratio is reasonable, can reduce blood cholesterol levels, suitable for hypertension, diabetes, nephritis, gastritis, cardiovascular disease patients. However, the long-term low blood pressure, diarrhea patients, and summer sweating more cases, the body should increase sodium intake, should not use low sodium salt. For the average person, the long-term use of low sodium salt and not much benefit. Because of the low sodium content in low sodium salts and the light taste, people often need to add more low sodium salts when cooking to obtain the same taste as normal salt. Salt intake increased unknowingly, and ordinary salt is almost the same, which lost the significance of the selection of low sodium salt. Selenium salt - Selenium salt is added on the basis of iodized salt