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What nutrition does sour, sweet, bitter and spicy taste represent?

What nutrition does sour, sweet, bitter and spicy taste represent? Sour, sweet, bitter, spicy and salty & hellip; & hellip; food has all kinds of flavors. These rich flavors make every meal a colorful experience. But have you ever thought that different tastes of food also mean different nutrition?

acid

Natural sour food is mainly fruit, these fresh sour is brought by the unique organic acids in fruit. The most abundant acids in fruits are citric acid and malic acid. Citric acid is mainly distributed in citrus fruits, strawberry, pineapple, pomegranate and other fruits; malic acid is mainly distributed in apple and other nuts, cherry, apricot, peach and other fruits. These organic acids play an important role in regulating body fluid balance. Vitamin C also has a light sour taste, and vitamin C is more stable in acidic environment, so many fruits rich in vitamin C have sour taste.

sweet

Sweetness in food is provided by various types of sugar. These simple carbohydrates are the cleanest and most direct source of energy. Some amino acids also have sweet taste, such as glycine, alanine, serine, lysine, methionine, hydroxyproline, etc. These amino acids are important components of synthetic proteins and play an important role in human growth and development.

bitter

The taste of bitter and astringent food is mostly produced by the plant compounds in food, mostly polyphenols. In recent years, studies have found that these substances are strong antioxidants, which can inhibit coronary heart disease, atherosclerosis, eliminate free radicals, anticancer and anti-inflammatory effects.

smelly

Odor is often a sign of food spoilage. This is because the harmful bacteria will decompose the protein in the food and produce stench. However, some 'stinky food' is also delicious. After fermentation by beneficial bacteria, protein will be decomposed into various amino acids, which is more conducive to digestion, such as stinky tofu.

hot

Capsaicin or volatile sulfur compounds provide the spicy flavor in food. Studies have shown that capsaicin has excellent analgesic effect, can also improve metabolism, play a fat burning, weight loss effect. And garlic, onion and other foods in the spicy is produced by volatile sulfide. These sulfides have strong bactericidal and anti-inflammatory effects, which can prevent influenza and promote metabolism.

salty

Natural salty food generally contains more sodium ions and potassium ions. The balance of sodium and potassium ions is of great significance to maintain the body osmotic pressure and the normal work of nerves.

fragrant

Some foods naturally have fragrance, which is brought by the aromatic substances in food. There are also some foods that give off fragrance when they are heated. This is because some substances, such as nucleotides, are produced after protein decomposition after heating. These fragrant substances can stimulate the secretion of gastric juice and improve appetite.

hot

Capsaicin or volatile sulfur compounds provide the spicy flavor in food. Studies have shown that capsaicin has excellent analgesic effect, can also improve metabolism, play a fat burning, weight loss effect. And garlic, onion and other foods in the spicy is produced by volatile sulfide. These sulfides have strong bactericidal and anti-inflammatory effects, which can prevent influenza and promote metabolism.

salty

Natural salty food generally contains more sodium ions and potassium ions. The balance of sodium and potassium ions is of great significance to maintain the body osmotic pressure and the normal work of nerves.

fragrant

Some foods naturally have fragrance, which is brought by the aromatic substances in food. There are also some foods that give off fragrance when they are heated. This is because some substances, such as nucleotides, are produced after protein decomposition after heating. These fragrant substances can stimulate the secretion of gastric juice and improve appetite.