Delicious Chili sauce is especially good as a meal, with several spoonfuls when eating. However, have you ever thought about how much oil and salt you might eat for each spoonful of Chili sauce?
In February, 2020, Consumer Report sent 12 hot-selling Chili sauce products to an authoritative third-party testing agency for inspection, so as to find out for everyone.
Spicy degree: it can be divided into five grades, namely, extra spicy (≥50 degrees), heavy spicy (30~50 degrees), medium spicy (17~30 degrees), slightly spicy (8~ 17 degrees) and light spicy (3~8 degrees).
Oil and sodium content: Excessive intake of oil and sodium (salt) is closely related to the occurrence of hyperlipidemia and hypertension.
1. Only the super-spicy Chili sauce of the British Tiger Devil belongs to the "super-spicy" level, reaching 143 degrees, which is nearly three times the super-spicy limit (≥50 degrees). Consumers who can't eat too spicy food may become "sausage mouths".
2. The second hottest is Mao Degong, with a spicy coefficient of 43, reaching the level of heavy spicy (30~50 degrees).
3. The spicy degrees of Tanxiang, Xiaochu, Laoganma and Ye Fan are between 6~ 16 degrees, with only two grades of "light spicy" and "slightly spicy", which are far from those of Ying Chao Hubang and Mao Degong!
4. Laoganma and Chu Xiao have high oil content, accounting for 72.6% and 58.5% respectively; Chubang, Haitian, Lee Kum Kee and other four oils are 0.
5. The sodium content of Haitian is as high as 5233 mg/ 100g, which is comparable to soy sauce; Laughing kitchen has a light taste, and its sodium content is 780 mg/ 100 g.
In most restaurants in Hong Kong, the food can be as spicy as 12, and any picky eater can find what he wants.
In the new national standard of Chili sauce (draft for comment), Chili sauce has five spicy grades: light spicy (3~8 degrees), slightly spicy (8~ 17 degrees), medium spicy (17~30 degrees), heavy spicy (30~50 degrees) and extra spicy (≥
Experts pointed out that the tongue and mouth feel extremely slight stimulation, light and spicy; Slightly spicy, you can feel a little burning sensation in your tongue and mouth after eating; If the tongue and mouth have obvious irritation and burning sensation, some people have a runny nose and tears, which is medium spicy; For the extra spicy, most people will have a runny nose and tears, and only a few people can eat this spicy degree.
12 Chili sauce is not marked with spicy degree. So, will consumers buy Chili sauce that doesn't suit their taste?
It was found that Tiger Pampers in Ying Chao had the highest spicy degree, reaching 1.43 degrees, nearly three times the lower limit of extra spicy (≥50 degrees). Consumers who can't eat too spicy food may become "sausage mouths".
Mao Degong's spicy degree reaches 43 degrees, which belongs to the heavy spicy level, but it is different from that of Ying Chao Tiger Pampers by 100 degrees. However, as a southern Chili sauce, the performance is still quite good.
The spicy degrees of Xinhe and Jixiang are 22 degrees and 20 degrees respectively, which belong to the medium spicy level; Laoganma, Tantanxiang, Laughing Kitchen and Kitchen Bang, which consumers are familiar with, are light and spicy, ranging from 10 to 16 degrees. Typhoon Mark, Haitian and Ye Fan are slightly spicy.
Capsaicin is the main component of pepper, which is mainly soluble in oil and less soluble in water. Therefore, the Chili sauce cooked with oil will have more capsaicin dissolved out and the spicy degree will be higher.
If you accidentally eat spicy sauce, you can drink some milk to relieve the spicy taste, because milk is high in fat and can dissolve capsaicin in your mouth.
Chili sauce can be roughly divided into two categories, one is oil pepper and the other is non-oil pepper.
Oil pepper is usually fried at high temperature, which is more popular with consumers, but "rich in oil" is also a health hazard of oil pepper.
China Nutrition Society believes that excessive fat intake can easily lead to excess energy and obesity, and also increase the incidence of chronic diseases such as hyperlipidemia.
According to GB28050-20 1 1 General Rules for Nutrition Labeling in prepackaged foods, the daily fat intake of normal adults should not exceed 60g.
Of the 12 samples, 7 belong to oil pepper, namely Ye Fan, Chu Xiao, Xinhe, Ying Chao Hubang, Jixiangju, Laoganma and Mao Degong, and the other 5 belong to non-oil pepper sauce.
The results showed that the oil content of seven kinds of oil peppers ranged from 20g/100g to 72.6g/100g, of which Jixiang was the lowest, 20g/100g; Laoganma and Chu Xiao reached 72.6g/100g and 58.5g/100g respectively.
Take Laoganma as an example. Consumers can consume 14.5g of fat when eating a spoonful (about 20g) of Chili sauce, accounting for 24% of the daily limit.
If you eat three meals a day, plus animal fat and cooking oil, it is easy to cause the risk of excessive fat intake (more than 60g).
Unexpectedly, among the five kinds of oil-free peppers, except the fat content is very low (0.8g/ 100g), the fat content of the other four peppers is 0.
High oil also needs high salt! In addition to the fat content, there may be another health risk that is easily overlooked in Chili sauce, that is, "invisible sodium".
Clinical medical research points out that the pathogenesis of hypertension is due to excessive sodium intake, which leads to water and sodium retention in the body, resulting in increased blood volume and elevated blood pressure.
The Nutrition Society of China also reminds that a high sodium (salt) diet is also an important risk factor for increasing the incidence of stroke and gastric cancer, and advises consumers to eat a low sodium diet.
The Dietary Guidelines for China Residents (version 20 16) suggests that the total daily salt intake of normal adults should not exceed 6g (about 2400mg sodium), and the salt per meal should not exceed 2.4g.
The results showed that Chu Xiao had the lowest sodium content in 12 kinds of Chili sauce, which was only 780 mg/100g. The sodium content of Haitian and Jixiang residence is relatively high, reaching 5233 mg/ 100g and 5000 mg/ 100g respectively.
Soy sauce has been tested in this journal in the past, and the sodium content is generally between 4000~7000mg/ 100g. So Haitian and Jixiangju are almost as salty as soy sauce.
In terms of salt content, the salt content of 12 Chili sauce is between 2.0- 13.3g/ 100g. Take Haitian and Jixiangju as examples. The salt intake of each spoonful (about 20g) of Chili sauce is 2.7g and 2.5g, respectively, which exceeds the appropriate amount for each meal (2.4g) and reaches more than 40% of the daily limit.
In addition, the salt intake per spoon (about 20g) is 0.4 and 0.8g, respectively. According to the normal daily consumption, the risk of sodium exceeding the standard is very small.