[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-bao-yu":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},16.6,1.2,3,0,"高档海产珍品，高蛋白低脂。",[10,13,16],{"title":11,"content":12},"低脂1.2g蛋白16.6g热量84千卡","每100克鲍鱼含蛋白质16.6克、脂肪仅1.2克、热量84千卡，是传统海产八珍中蛋白质密度最高的品种之一。鲍鱼肉质紧实弹牙、风味鲜美醇厚，是高蛋白低脂高档海产的绝佳代表。",{"title":14,"content":15},"富含胶原蛋白和牛磺酸","鲍鱼的蛋白质中胶原蛋白占比较高，烹饪后口感软糯Q弹。同时富含牛磺酸和硒，牛磺酸对心血管和视力有益，硒是抗氧化微量元素。鲍鱼壳（石決明）在传统中医中也有应用。",{"title":17,"content":18},"清蒸低脂保留蛋白16.6g热量84千卡","鲜鲍鱼最经典的做法是清蒸——处理干净后铺蒜蓉姜丝，大火蒸8-10分钟（视大小而定），淋热油和蒸鱼豉油。红烧鲍鱼是高汤慢煨至软糯入味，是粤菜宴席级大菜。干鲍需提前2-3天泡发再烹饪，鲜鲍性价比更高。"]