[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-gan-jiang":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},1.3,0.6,10.3,2.7,"去腥增香的调味支柱，兼具食养价值。",[10,13],{"title":11,"content":12},"姜辣素的温热效应","姜的辛辣味来自姜辣素（gingerol），这种物质具有挥发性和温热性，食用后促进血液循环、产生温热感。每100克姜约41千卡、含纤维2.7克。传统\"冬吃萝卜夏吃姜\"和\"早吃姜胜参汤、晚吃姜赛砒霜\"的说法反映了姜温热的特性。",{"title":14,"content":15},"厨房里的去腥大师","姜是中餐肉类和海鲜去腥增香的首选调料。生姜片在炖肉或蒸鱼前拍散后涂抹食材表面、或与食材同煮可有效去腥。姜末、姜片、姜丝三种切法用途不同：姜片适合炖煮、姜丝适合蒸鱼点缀、姜末适合拌馅和调蘸料。"]