🍎
草莓酱
269
foodCalorieDetail.page.perUnit
foodCalorieDetail.page.kj
foodCalorieDetail.page.unitNote
foodCalorieDetail.page.nutritionTitle
0.3foodCalorieDetail.page.nutritionProtein
0.1foodCalorieDetail.page.nutritionFat
68foodCalorieDetail.page.nutritionCarbs
0.4foodCalorieDetail.page.nutritionFiber
foodCalorieDetail.page.servingTitle
每100g
269 foodCalorieDetail.page.servingUnit
一份（约200g）
538 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
草莓加糖熬煮成酱，鲜艳色泽来自草莓而非添加剂
foodCalorieDetail.page.efficacyTitle
草莓制酱后维生素C几乎完全损失
草莓酱每100克热量269千卡，是鲜草莓（32千卡）的8.4倍。鲜草莓是维生素C的优质来源（每100克约含50-60mg），但熬煮制酱过程中高温使维C几乎完全降解。果酱的红色主要来自草莓花青素的残留而不是维C，营养价值与鲜草莓天差地别。