[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ji-gan-rou-ji":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},16.6,4.8,2.8,0,"口感最细腻的动物肝，适合快手炒制和宝宝辅食。",[10,13,16],{"title":11,"content":12},"口感最细腻的动物肝脏","每100克鸡肝含蛋白质16.6克、脂肪4.8克、热量121千卡。鸡肝的脂肪含量略高于猪肝（3.5g）但口感更加细腻嫩滑，腥味较轻、接受度高，是动物肝脏中烹饪最便捷、适口性最好的品种。",{"title":14,"content":15},"富含铁和叶酸","鸡肝是血红素铁（吸收率高）和叶酸的优质来源。每100克鸡肝的叶酸含量约为猪肝的2-3倍（约500-700μg），叶酸对细胞分裂、DNA合成和胎儿神经管发育至关重要，孕妇适量食用动物肝脏有助于满足孕期叶酸需求。",{"title":17,"content":18},"快速烹饪保留营养和嫩度","鸡肝最忌久煮——切块后用大火快炒1-2分钟至表面变色而内部微粉即可。经典做法包括洋葱炒鸡肝、鸡肝酱和烤鸡肝串。用牛奶浸泡15分钟可进一步去腥使口感更嫩。每次50-80克（约3-4个鸡肝）即可。"]