衡量食品的营养价值,不仅要看它的营养成分的含量,发热量的高低,还应重视消化吸收率如何.我们每天吃的食物,绝大部分是粮食,其主要成分是淀粉.但是,人的胃是不能直接消化淀粉的,吃进的淀粉类食品,首先进入十二指肠,由胰淀粉酶继续进行消化作用,直至全部淀粉变成葡萄糖为止,然后,再由小场吸收,成为人体所需的热量. Measuring the nutritional value of food, not only depends on its nutritional content, the level of heat, but also the importance of digestion and absorption rate .We eat food every day, the vast majority of food, the main ingredient is starch .However, people Of the stomach is not directly digestible starch, eat into the starchy foods, first into the duodenum, pancreatic amylase continue digestion, until all the starch into glucose so far, then, and then by a small field to become human The amount of heat needed.