[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-cao-mei-jiang":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},0.3,0.1,68,0.4,"草莓加糖熬煮成酱，鲜艳色泽来自草莓而非添加剂",[10],{"title":11,"content":12},"草莓制酱后维生素C几乎完全损失","草莓酱每100克热量269千卡，是鲜草莓（32千卡）的8.4倍。鲜草莓是维生素C的优质来源（每100克约含50-60mg），但熬煮制酱过程中高温使维C几乎完全降解。果酱的红色主要来自草莓花青素的残留而不是维C，营养价值与鲜草莓天差地别。"]