0. Introduction The essential elements of food have historically been considered as follows: First, to maintain and repair the body's supply of nutrients in a normal state and to maintain the body's supply of essential movements, that is, the nutritional functions of food; second, color, fragrance, taste, shape and The enjoyment of the texture leads to the satisfaction of the appetite, that is, the sensory function of the food. The above two functions are also called the first function and the second function of the food. However, with the progress of society and the improvement of material living standards, people's wealth, leisure and enjoyment will inevitably be accompanied by the emphasis on life, the pursuit of health and longevity, and the care for new generations of children. Therefore, people's demands for food are not limited to nutrition and enjoyment of both functions, but they regulate human physiological activities, enhance immunity, and prevent diseases. The demand for functions such as impedance aging and the promotion of rehabilitation is also called increasingly urgent as the third function of food. The function of food comes from chemical components in food materials, especially the third function of food is closely related to certain nutrients that are unique to food materials, and the types of nutrients and the number of nutrients in foods are related to the color of their raw materials. close relationship. Therefore, we can achieve the third function of food by choosing different colors of food. Cereals are the main source of energy for our people. They contain various nutrients necessary for the maintenance of human life and human growth. The vitamins and inorganic salts contained in cereals are mainly concentrated in embryos, aleurone layers, cotyledons and husks. The more refined the grains are, the more nutrient they lose. Therefore, long-term consumption of refined white rice, refined white-faced people susceptible to vitamin deficiency, such as beriberi. In addition, the color of the grain itself can reflect the level of its nutrient content. In general, dark grains such as black rice, barley, and oats contain higher nutrients than lighter colors, such as rice and black rice in Beijing. The contents of protein, fat, dietary fiber, and sugar are similar. The content of vitamins and trace elements in the latter is much higher than the former, with riboflavin being nearly 5 times higher and niacin being about 6 times higher. The content of trace element selenium, which is very beneficial to humans in black rice, is 1.4 times that of rice. Although oats and wheat and rice belong to the grass family, they contain more important nutrients such as protein, soluble fiber, minerals and vitamins. Taking protein as an example, the protein content of oatmeal produced in Shaanxi is as high as 17.6%, while the average millet, cornmeal and wheat flour are only 9%, 8% and 10% respectively. Dark-colored cereals such as black rice and oats also contain a colloidal, water-soluble fiber, p-dextrose, which is very beneficial in lowering cholesterol, and soluble fiber can also slow down the rise and fall of blood sugar levels. It provides more sustained energy to the operation of human brain and body muscles. Buckwheat, also known as triangular wheat, has a long history of planting in our country. With the continuous improvement of food analysis technology, the nutritional value of buckwheat and the role of diet and health care are increasingly recognized and valued by people. It is known as longevity food and has been developed and utilized. Buckwheat contains a variety of mineral elements with health functions and VBI, VB2 and so on. Its fat contains more than 75% of linoleic acid and other unsaturated fatty acids, and the protein contains 8 kinds of essential amino acids. Buckwheat is also a high-fiber food. Rutin is a unique component of buckwheat. It has the function of softening blood vessels, lowering blood fat and cholesterol, and also has a good preventive and therapeutic effect on hypertension and cardiovascular disease, and can control and treat diabetes. In addition it has stomach, immunity, anti-inflammatory, dehumidification and anti-cancer effect. 2. Nutritional components and special functions in "red" meats All kinds of meat contain hemoglobin, and because of the different content, it shows different shades of red. Through the analysis of the nutrient composition of meat, it was found that the content of sugar compounds was lower than that of poultry meat (such as pigs, sheep, beef, etc.) without skin color depth and poultry meat (such as chicken and duck) without skin color. About 20% higher, and protein content is lower by 10%, especially the fat content there is a big difference. In poultry meat, chicken meat contains 1.2% fat, 7.5% duck meat, and 11.2% goose. The fat content of livestock meat is much higher. Generally speaking, pork contains fat 59.8%, beef 20.2%, and lamb 28.8%. Moreover, most of the fat in poultry meat is composed of unsaturated fatty acids, of which oleic acid accounts for about 20%, and the melting point is between 33-43C, which is easy for the human body to digest and absorb, so the nutritional value is higher. Therefore, for people who want to reduce fat intake, especially those with hyperlipidemia and coronary heart disease, they should choose lighter-colored poultry meat, which will help prevent the increase of cholesterol, reduce blood lipids, and prevent the occurrence of coronary heart disease. The fish, which are much lighter in color than poultry and meat, are delicious in taste and rich in nutrients. They have the advantages of high protein and low fat. The protein content of fish is generally between 15% and 25%. Most of them are complete proteins and are high-quality, high-quality proteins. The fat content of fish meat is generally much less than that of livestock meat, only 0.4%-0.5%, and mostly composed of unsaturated fatty acids. Fish contains a variety of inorganic salts, mainly calcium, phosphorus, iron and so on. The quality of calcium in the fish is the best. The fish will be cooked into crunchy fish and sweet and sour fish. The utilization value of calcium and phosphorus will increase greatly. In addition, the content of VA, VB, VC, and VD in fish is also high. In addition, the fish has a high moisture content and a short muscle fiber. Therefore, the meat is soft and delicate, easily digested and absorbed by livestock and poultry, and the utilization rate reaches 80%-90%. Aquatic shellfish animal meats, such as oyster meat, mussels and crabs are nearly colorless, and their saturated fatty acids are lower than any other meat, only half of cheese and eggs. 3. Nutritional components and special functions of "green" colored fruits and vegetables A wide variety of fruits and vegetables, bright color, rich and colorful. According to analysis, different colors of fruits and vegetables, which contain different nutrients. For example, white vegetables, such as bamboo shoots, cauliflower, potatoes, cabbage, etc., are composed mainly of sugar and water and have a single nutrient content; yellow vegetables such as pumpkin have slightly higher nutritional value than white vegetables; red vegetables such as tomatoes, red peppers, carrots, etc. Rich in vitamin C and carotene, the nutritional value is higher than that of yellow and white vegetables; green vegetables have the most variety and nutrition, such as celery, rapeseed, spinach, leeks, spinach, etc., rich in VB1, VB2, VC, etc. Contains carotene and many trace elements. For the same kind of vegetables and fruits, the more colorful they are, the more nutrients they contain. For example, bright red oranges and carrots contain more p-carotene than green oranges and yellow carrots. p-carotene, also known as VA, can be converted into an essential human body through the action of enzymes in the human body. VA. Dark green lettuce leaves contain more vitamins than light green; mature fresh red peppers have much higher Vc content than green peppers. It can be seen that the more vivid the color of vegetables and fruits, the higher the nutritional value. It is worth mentioning that with the further study of the analysis of the nutritional composition of fruits and vegetables, the health care function of many fruits and vegetables has also received more and more attention. For example, green vegetables contain a B-vitamin called folic acid, which is a component of the protein necessary for human tissue growth. One of the specialty is to protect the normal development of the fetal nervous system, to avoid the occurrence of such as spinal cord division, hydrocephalus, no Brain and other malformations, so more pregnant women intake of folic acid contribute to eugenics. In addition, folic acid can prevent precancerous lesions of lung and cervical cancer. In daily life, green vegetables are the best source of folic acid, such as 350 g of folic acid per 100 g of spinach. The role of yellow-green fruits and vegetables in inhibiting cancer, especially gastric cancer, is very obvious because yellow-green fruits and vegetables are rich in b-carotene. If these fruits and vegetables are regularly eaten, the content of b-carotene in the blood increases, which can protect the gastric mucosa and reduce the risk of gastric cancer. The possibility. And in tomato, red apple. Red fruits and vegetables, such as red pepper, contain a special substance, the anti-cold factor, which can directly resist the cold virus, accelerate the recovery of the diseased body, and is particularly good for eating raw or squeezed juice. Soybean lecithin is a natural substance that is derived from soybeans. It is a type of phospholipid, which is a molecule that is composed of two fatty acids, a phosphate group, and a nitrogen-containing base. 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l. Nutrients and special functions in "black" colored cereals
Millet is a kind of kernel of millet and it is abundant in North China and Northwest China. It is a very popular cereal crop. Millet fatty structure unsaturated fatty acids such as linoleic acid, linolenic acid accounted for about 85%, higher than other crops, containing VB1 (0.57mg/100g), VB2 (0.12mg/100g) is also higher than other cereal grain . The 8 essential amino acids in the protein are slightly inferior to lysine in comparison with wheat and rice. The other 7 species are higher than wheat and rice, especially the content of tryptophan and methionine is the most prominent. Millet is also very rich in cellulose, which is four times that of wheat flour. In addition, calcium, iron and magnesium are also abundant in millet. According to records, millet has heat, diabetes, diuretic effect, can treat spleen and stomach weak. Food indigestion, nausea and vomiting embolism. Edible millet can prevent anemia in young children and it has an effect on pregnant women to assist birth control. Magnesium contained in millet has obvious anti-cancer effects. In short, the variety of nutrients in millet is complete, rich in content, reasonable in combination, and high in absorption rate. It is a food with rich nutrition and a combination of therapeutic and health care functions.