[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-dou-pi":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},44.6,21.7,18,1.8,"豆制品中蛋白质含量较高，适合做补充对照。",[10,13,16],{"title":11,"content":12},"蛋白质含量豆制品之冠","豆皮是豆浆煮沸后表面凝结的薄膜制成，浓缩了大豆中的蛋白质和脂肪。每100克豆皮含蛋白质44.6克，是豆制品中蛋白质密度最高的品种之一，约为北豆腐蛋白质含量的5倍以上。",{"title":14,"content":15},"蛋白44.6g植物蛋白佼佼者钙116mg","豆皮可凉拌、清炒、红烧、卤制或涮火锅，口感柔韧有嚼劲。干豆皮泡发后体积膨胀，用量不必太多。凉拌时搭配黄瓜丝、胡萝卜丝清爽开胃，红烧时吸收汤汁后风味浓郁。",{"title":17,"content":18},"热量较高注意份量","每100克豆皮含447千卡热量和21.7克脂肪，热量密度在豆制品中偏高。日常食用建议每次20-30克（干重），作为蛋白质补充的同时控制总热量摄入，搭配蔬菜食用营养更均衡。"]