🥬
苋菜
25
foodCalorieDetail.page.perUnit
foodCalorieDetail.page.kj
foodCalorieDetail.page.unitNote
foodCalorieDetail.page.nutritionTitle
1.8foodCalorieDetail.page.nutritionProtein
0.3foodCalorieDetail.page.nutritionFat
3.3foodCalorieDetail.page.nutritionCarbs
1.8foodCalorieDetail.page.nutritionFiber
foodCalorieDetail.page.servingTitle
每100g
25 foodCalorieDetail.page.servingUnit
foodCalorieDetail.page.exerciseTitle
foodCalorieDetail.page.exerciseDesc
🏃
foodCalorieDetail.exercise.jogfoodCalorieDetail.page.exerciseMinutes
🚶
foodCalorieDetail.exercise.walkfoodCalorieDetail.page.exerciseMinutes
🏊
foodCalorieDetail.exercise.swimfoodCalorieDetail.page.exerciseMinutes
🚴
foodCalorieDetail.exercise.cyclefoodCalorieDetail.page.exerciseMinutes
🪢
foodCalorieDetail.exercise.jumpfoodCalorieDetail.page.exerciseMinutes
foodCalorieDetail.page.aboutTitle
夏季时令叶菜，汤汁呈天然的紫红色。
foodCalorieDetail.page.efficacyTitle
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。
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。