[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-shang-hai-nan-ru":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},11,8,5,0.5,"传统发酵豆制品，南方常见佐餐小菜。",[10,13,16],{"title":11,"content":12},"发酵豆制品的营养特点","每100克上海南乳含蛋白质11克、脂肪8克、热量138千卡。南乳（红腐乳）是豆腐经毛霉发酵后加入红曲米腌制而成的传统食品，发酵过程使大豆蛋白分解为更易吸收的氨基酸和多肽。",{"title":14,"content":15},"发酵产生更多可吸收氨基酸","上海南乳不仅是佐餐小菜，更是粤菜和江浙菜中的重要调味料。南乳焖猪手、南乳炒通菜、南乳鸡翅都是经典菜式，南乳为菜肴提供独特的咸香发酵风味和诱人的红色泽。",{"title":17,"content":18},"用量少效力大的调味品","南乳味道浓郁，每次烹饪使用1-2块（约20-40克，热量约28-55千卡）即可。作为调味品使用时对整餐热量影响有限，但需要注意其含盐量较高，烹饪中应相应减少盐和酱油的用量。"]