No. 1: soda cookies
Cellulose is very low, and B vitamins have disappeared.
Soda biscuits have low sugar content and oil content, and yeast is added, which has the unique flavor of fermented products. It is usually considered as the most nutritious biscuit and is also used by many people for breakfast. However, this is not the case. In order to achieve layering, baking soda will be added, which will reduce the B vitamins in flour and even make it disappear.
Second place: cookies
High sugar, high fat and low protein.
The sugar and fat in biscuits are higher than those in other kinds of biscuits. A cookie usually contains more calories than a glass of strawberry juice! The raw material of shortbread is "low gluten flour", but there is less wheat flour in protein. This kind of biscuit is not as high as that of steamed bread in protein.
Third place: wafer cookies
High calorie, low structural density, and it is not easy to detect if you eat too much.
Different from other biscuits, Hua Wei biscuits are mainly made of millet flour (glutinous rice flour) and starch, which is slightly more nutritious than refined white flour. However, the fat content of cream in wafer is very high, with an average of 60 calories per wafer. The density is low and it is not easy to detect if you eat too much. In fact, three chocolate wafers have more than 200 calories.
Fourth place: Sandwich biscuits
Sandwich biscuit is a sandwich baked food with sugar, grease or jam added between two biscuits as the main raw material. The "heart" in sandwich biscuits uses additives in pursuit of taste and color, usually essence and pigment, and rarely really adds any fruit raw materials, such as orange sandwich biscuits, which are blended with additives. Although additives are not necessarily harmful, they will not bring nutrition, and may not be as good as simple biscuits.
Therefore, even the most delicious biscuits can only be eaten lightly, and most of them are very dry. After eating them, it is easy to have symptoms of' hot air' (getting angry). So in normal life, we can only stop at all kinds of sandwich biscuits.
Fifth place: graham crackers.
Nutrition has been improved and oil content has also increased.
In graham crackers with high cellulose content, cellulose tastes bad. In order to make up for the taste, manufacturers often add a lot of oil to biscuits, resulting in high oil content. However, if the so-called whole wheat, oats, rye, cereal biscuits and other raw materials advertised on the package are at the bottom of the ingredient list, they may not be real cereal biscuits.
Sixth place: tough cookies
Less grease
Hard biscuits have less fat than other biscuits. Adding more eggs and sugar to high-grade tough biscuits will improve nutrition and taste better.
Seventh place: Crispy cookies
It's nutritious, but it's oily.
Compared with ordinary tough biscuits, crisp biscuits improve nutrition. Generally, a proper amount of auxiliary materials should be added, such as dairy products, eggs, honey and other nutrients, but there are more oils and fats.
Eighth place: compressed biscuits
Dense texture, hunger tolerance.
Compressed biscuits are especially suitable as storage food for travel, navigation and mountain climbing. Although it is also a biscuit made of flour, because the texture is relatively compact, the moisture content of the biscuit is reduced by using the leavening agent, and it is not easy to absorb water, so that the effective components in the biscuit are more in the same volume, so it is more resistant to hunger.
Ninth place: coarse grain biscuits
The more brittle, the more grease.
There are many coarse grain biscuits and fiber biscuits on the market now, such as eight-treasure miscellaneous grain cakes, whole wheat cakes and digestive biscuits, the treasure of five grains. The price of these biscuits is higher than that of ordinary biscuits. Grains and beans mainly contain insoluble fiber, which is rough. Many people who are used to polished rice and white flour don't like this rough feeling. For them, 3% crude fiber food is very "throat-pricking", while the fiber content of some high-fiber biscuits can be as high as 6%, even exceeding 10%.
Experts emphasize that if high-fiber food can still taste outstanding, coarse but not coarse, it is nothing more than oil playing a "lubricating" role in it, and the fiber will soften after absorbing oil. So the higher the fiber, the higher the fat content. Moreover, because saturated fat has a better softening effect on fiber, manufacturers usually use hydrogenated vegetable oil or animal oil such as butter, lard and tallow containing a lot of saturated fat to process these products to make them crisp. Therefore, the crisper the biscuit, the more fat it means, especially those with high saturated fat.
No. 10: nutritional fortified biscuits
Relative nutrition, but not suitable for supplementation.
There are also some nutritious biscuits on the market. The most common varieties are fortified minerals and vitamins, such as calcium, iron, zinc, vitamin A, vitamin D and so on. Some of them are added with wheat bran, which belongs to increasing dietary fiber. Some formula biscuits can add a certain amount of calcium and iron, which is more nutritious than some biscuits.
It is beneficial for children who are picky eaters to eat some biscuits fortified with calcium, iron and zinc. However, as an ordinary person, if you can achieve a balanced diet without obvious nutritional deficiency, or you are already taking nutritional supplements, you should be alert to two situations when choosing fortified nutritional biscuits: first, nutrition has not been absorbed and wasted; Second, excessive absorption of nutrients has a negative impact on the human body.