Breakfast is very important to our health and needs a comprehensive mix.
"Skipping breakfast is not good for your health." Many urban young people are already familiar with this point, but many office workers are too short on time, soda biscuits, bread, etc. are the main force for daily breakfast, and they go to work after a casual bite. Nutrition experts say that dry foods such as crispy soda biscuits and bread are not suitable for breakfast. Due to the consumption of all night, various digestive juices have been insufficiently secreted. Most of these dry foods are cereals and lack high-quality protein, so they can only be provided for a short time. energy.
Breakfast is the least easily converted into fat meal of the day, so be sure to eat the staple food. The calories provided by breakfast account for 30% of the whole day, which is mainly provided by the staple food. Lack of carbohydrate staple food, may cause nutrient deficiencies. To eat some starchy foods, cereals can be quickly decomposed into glucose after absorption, to correct the phenomenon of hypoglycemia after sleep. However, cereals are digested quickly, and you will feel hungry after 2-3 hours. Intake some foods rich in protein and fat in moderation, such as eggs, meat floss, and soy products.
The three principles of breakfast include: First，there must be a rich variety of types, a balanced diet, and comprehensive nutrition. Second, there must be carbohydrates to supplement enough energy. Third, it is necessary to supplement vitamins, which are important nutrients that cannot be ignored, and the absorption rate of breakfast intake is the highest.
The most common breakfast pairing is coffee + croissant. Coffee can eliminate fatigue, enhance physical strength, and invigorate the spirit. Coffee can promote the body's metabolic function, accelerate fat decomposition, and promote gastrointestinal motility. As a bread that can directly enjoy the original flavor of the dough, the croissant is characterized by folding the cream into the dough, rolling it out thinly, and then folding the dough into several layers. The number of summers varies. The orthodox croissant has a correct crescent shape, combined with the aesthetics of the deep roasted color, using the fire, the croissant is roasted to a crisp, firm, rich aroma, so that it shows a deep brown color, but the most important thing is to remove the moisture. Sealed in the inner layer, the outer layer is crispy and the inner layer is moist for a strong contrasting taste.
