常用食物營養(yǎng)成分及生糖指數(shù)表

1、常用食物營養(yǎng)成分及生糖指數(shù)表    常用食物營養(yǎng)成分及生糖指數(shù)表         食物（100g）        蛋白質(zhì)（g）        脂肪（g）        糖（g）     &#

2、160;  粗纖維（g）        生糖指數(shù)（%）             大米飯        2.6        0.1       

3、60;26.1        0.1        83.2             饅頭（富強(qiáng)粉）        6.1        0.2 &#

4、160;      48.8        0.2        88.1             面條（小麥粉）        7.4   

5、0;    1.4        56.3        0.4        81.6             烙餅       

6、;                                     79.6            

7、牛奶        3.3        4.0        5.0        0        27.6       &#

8、160;     雞蛋        14.7        11.6        1.6        0        30  

9、60;          豬肉（瘦）        16.7        28.8        1.0        0     

10、60;  45             蝦皮        39.3        3.0        8.6        0 

11、;       40             豆腐        4.7        1.3        2.6    

12、60;   0.1        42             西瓜        1.2        0        4.2

13、        0.3        72             蘋果        0.4        0.5   

14、0;    13.0        1.2        36             鴨梨        0.1       &

15、#160;0.1        9.0        1.2        36             桃子        0.8  &#

16、160;     0.1        10.7        0.4        28             柚子      

17、;  0.7        0.6        12.2        0.8        25             柑桔 

18、;       0.9        0.1        12.8        0.4        43        &#

19、160;    菠蘿        0.4        0.3        9.3        0.4        66   

20、60;         香蕉        0.2        0.6        19.5        0.9       

21、; 52             葡萄        0.4        0.6        8.2        2.6  

22、      43             花生        26.2        39.2        22.1     &

23、#160;  2.5        14             西瓜子        31.8        39.4        19

24、.1        1.8                     豬蹄筋        75.1        1.8  

25、60;     2.0        0        44             牛肉（瘦）        20.3      

26、;  6.2        1.7        0        46             羊肉（瘦）        17.3

27、0;       13.6        0.5        0        45             鯉魚    

28、60;   17.3        5.1        0        0                     

29、對蝦        20.6        6.7        0.2        0        40       

30、60;     蝦米        58.1        2.1        4.6        0        40   

31、;          葵花子        23.1        51.1        9.6        4.6      

32、;               核桃仁        16.0        63.9        8.1        5.8

33、                     南瓜        0.3        0        1.3   

34、60;    0.3        75             胡蘿卜        0.6        0.3       

35、 7.6        0.7        71             土豆        2.3        0.1  &

36、#160;     16.6        0.3        62             甘薯        1.8        0.2       &#