[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-zhu-sun-bai-sun-gan":3},{"protein":4,"fat":5,"carbs":6,"fiber":6,"summary":7,"efficacy":8},2.6,0.2,1.8,"春季时令蔬菜，膳食纤维丰富热量极低。",[9,12],{"title":10,"content":11},"高纤维低热量的时令美味","每100克竹笋仅19千卡，却含有约2.6克蛋白质和1.8克膳食纤维。竹笋的不溶性纤维能促进肠道蠕动，同时超低的热量使其成为体重管理期间的优选蔬菜。春笋鲜嫩、冬笋肥美，各具特色。",{"title":13,"content":14},"去涩去苦的烹饪技巧","竹笋含有草酸和氰苷（含量不高），烹饪前必须充分焯水去涩去苦：冷水下锅煮沸后转小火煮5-10分钟，捞出后用清水浸泡。油焖笋（加老抽和糖慢烧至入味）、腌笃鲜（笋+咸肉+鲜肉慢炖）、笋干老鸭煲都是经典做法。"]