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mei shi liang yao hua zi cai
Author(s): 
Pages: 38
Year: Issue:  1
Journal: Regimen

Abstract: <正> 紫菜,因色泽黑紫光亮,属海生藻类菜蔬故名。它味道芳香,主要用作汤菜料,且药食兼优,素有"长寿菜"之美称。紫菜营养丰富。据测定,每100克紫菜中的主要成分含量为:蛋白质25—35克,与大豆的含量相似,约为大米的8倍,猪肉的2.6倍,牛肉的
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