[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-jing-mi-biao-yi":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},7.4,0.4,79.8,0.7,"日常主食原料，煮熟后重量和体积均会增加。",[10,13],{"title":11,"content":12},"生熟热量差异","100克生米约360千卡，煮熟后吸水膨胀为约230克米饭（约267千卡）。生米热量是熟米饭的约3倍，计算食材热量时需注意区分生重和熟重，这是日常饮食记录中常见的误区。",{"title":14,"content":15},"精白米膳食纤维和维生素损失","精白米经过碾磨去除了米糠和胚芽，口感细腻但膳食纤维（0.7g\u002F100g）和B族维生素损失较多。日常饮食中建议搭配糙米、杂粮一起煮制，弥补精白米加工过程中的营养损失。"]