[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-hong-cai-tai":3},{"protein":4,"fat":5,"carbs":6,"fiber":4,"summary":7,"efficacy":8},1.8,0.3,3.3,"夏季时令叶菜，汤汁呈天然的紫红色。",[9,12],{"title":10,"content":11},"天然\"染色剂\"的营养密码","苋菜紫色汤汁来自甜菜红素（betalain），也是一种抗氧化物质。每100克苋菜仅21千卡，钙含量在蔬菜中表现出色（约200毫克）。苋菜分绿苋和红苋，红苋中甜菜红素含量更高，营养价值也更胜一筹。",{"title":13,"content":14},"蒜蓉炒苋菜是经典吃法","蒜蓉炒苋菜：大蒜爆香后下苋菜大火快炒，约1分钟即熟，出水后的紫色汤汁拌饭是灵魂吃法。清炒叶苋菜不必加水，苋菜自身会大量出水。焯水凉拌苋菜也清爽可口。挑选时选叶片大而完整、颜色鲜亮的为佳。"]