蔬菜類『鈣』含量排行榜
(每100克食材,水分 ≥ 50 克;kcal = 仟卡,g = 克)
#
|
食材名稱
|
鈣 (DV%)
|
粗蛋白
|
水分
|
1
|
食茱萸
|
721 mg (72.1%)
|
11.9 g
|
60.2 g
|
2
|
香樁
|
514 mg (51.4%)
|
4.3 g
|
72.1 g
|
3
|
野苦瓜嫩梢
|
459 mg (45.9%)
|
5.71 g
|
77.7 g
|
4
|
龍延草
|
424 mg (42.4%)
|
3.89 g
|
77.7 g
|
5
|
紫蘇
|
401 mg (40.1%)
|
5.53 g
|
79.37 g
|
6
|
野莧菜
|
336 mg (33.6%)
|
6.3 g
|
85.9 g
|
7
|
山東大蔥
|
316 mg (31.6%)
|
1.3 g
|
91.38 g
|
8
|
綠皮蛇瓜
|
270 mg (27.0%)
|
1.9 g
|
91.4 g
|
9
|
明日葉
|
242 mg (24.2%)
|
1.43 g
|
84.47 g
|
10
|
龍葵
|
238 mg (23.8%)
|
3.8 g
|
91 g
|
11
|
石蓮花
|
231 mg (23.1%)
|
0.39 g
|
96.68 g
|
12
|
山芹菜
|
222 mg (22.2%)
|
2.8 g
|
92.6 g
|
13
|
紅莧菜
|
218 mg (21.8%)
|
2.93 g
|
92.33 g
|
14
|
菠菜(葉)
|
192 mg (19.2%)
|
3.91 g
|
91.51 g
|
15
|
青葙
|
192 mg (19.2%)
|
2.5 g
|
86.5 g
|
16
|
九層塔
|
191 mg (19.1%)
|
2.9 g
|
91 g
|
17
|
薄荷
|
188 mg (18.8%)
|
3.05 g
|
83.4 g
|
18
|
芥藍菜
|
181 mg (18.1%)
|
1.74 g
|
93.6 g
|
19
|
黑豆芽
|
166 mg (16.6%)
|
7.39 g
|
81.32 g
|
20
|
蘿蔔葉
|
158 mg (15.8%)
|
1.71 g
|
95.08 g
|
21
|
蛇瓜平均值
|
148 mg (14.8%)
|
1.67 g
|
92.95 g
|
22
|
白莧菜
|
146 mg (14.6%)
|
1.89 g
|
93.89 g
|
23
|
有機小白菜(10月取樣)
|
145 mg (14.5%)
|
1.35 g
|
95.68 g
|
24
|
有機青江菜(4月取樣)
|
143 mg (14.3%)
|
1.38 g
|
94.87 g
|
25
|
有機青江菜(7月取樣)
|
142 mg (14.2%)
|
1.94 g
|
93.14 g
|
26
|
珍珠小白菜
|
138 mg (13.8%)
|
1.5 g
|
95.58 g
|
27
|
有機小白菜(4月取樣)
|
136 mg (13.6%)
|
1.25 g
|
95.04 g
|
28
|
茴香
|
133 mg (13.3%)
|
2.2 g
|
92.12 g
|
29
|
有機小白菜(1月取樣)
|
133 mg (13.3%)
|
1.84 g
|
96.15 g
|
30
|
荷葉白菜
|
131 mg (13.1%)
|
1.44 g
|
94.78 g
|
31
|
廣島野菜
|
128 mg (12.8%)
|
2.01 g
|
96.55 g
|
32
|
有機小白菜(7月取樣)
|
127 mg (12.7%)
|
1.26 g
|
95.96 g
|
33
|
紅梗珍珠菜
|
127 mg (12.7%)
|
2.6 g
|
88.8 g
|
34
|
千寶菜
|
126 mg (12.6%)
|
1.71 g
|
93.35 g
|
35
|
塔菇菜
|
125 mg (12.5%)
|
2.74 g
|
95.55 g
|
36
|
水菜(日本種)
|
125 mg (12.5%)
|
1.16 g
|
95.66 g
|
37
|
落葵
|
122 mg (12.2%)
|
2.67 g
|
90.05 g
|
38
|
土植青江菜(10月取樣)
|
122 mg (12.2%)
|
1.43 g
|
95.91 g
|
39
|
紅鳳菜
|
122 mg (12.2%)
|
2.12 g
|
92.68 g
|
40
|
葵扇白菜
|
119 mg (11.9%)
|
1.55 g
|
95.1 g
|
41
|
有機青江菜(10月取樣)
|
116 mg (11.6%)
|
1.27 g
|
96.49 g
|
42
|
火炭母草
|
115 mg (11.5%)
|
1.6 g
|
93.6 g
|
43
|
青葱平均值
|
114 mg (11.4%)
|
1.36 g
|
91.96 g
|
44
|
土植小白菜(10月取樣)
|
109 mg (10.9%)
|
1.07 g
|
96.4 g
|
45
|
甘藷葉
|
105 mg (10.5%)
|
3.16 g
|
90.93 g
|
46
|
有機蕹菜(10月取樣)
|
105 mg (10.5%)
|
1.71 g
|
93.71 g
|
47
|
有機青江菜(1月取樣)
|
104 mg (10.4%)
|
1.53 g
|
96.07 g
|
48
|
水植青江菜(10月取樣)
|
104 mg (10.4%)
|
1.37 g
|
96.02 g
|
49
|
小白菜平均值
|
103 mg (10.3%)
|
1.24 g
|
95.83 g
|
50
|
青江菜平均值
|
102 mg (10.2%)
|
1.33 g
|
95.56 g
|
*許多蔬菜(如青花菜、白菜、芥藍菜、青江菜、芥菜等蕓薹屬植物)的鈣質吸收率比牛奶高。
乳品類『鈣』含量排行榜
(每100克食材,水分
≥ 50 克;kcal = 仟卡,g = 克)
堅果及種子類、豆類『鈣』含量排行榜
(每100克食材;kcal = 仟卡,g = 克)
#
|
食材名稱
|
鈣 (DV%)
|
熱量
|
水分
|
1
|
黑芝麻(熟)
|
1479 mg (147.9%)
|
599.5 kcal
|
1.54 g
|
2
|
黑芝麻粉
|
1449 mg (144.9%)
|
601.3 kcal
|
2.22 g
|
3
|
黑芝麻(生)
|
1354 mg (135.4%)
|
550.9 kcal
|
6.04 g
|
4
|
山粉圓
|
1073 mg (107.3%)
|
399.6 kcal
|
8.71 g
|
5
|
愛玉子
|
714 mg (71.4%)
|
406.7 kcal
|
7.76 g
|
6
|
無花果
|
363 mg (36.3%)
|
365 kcal
|
11.45 g
|
7
|
蒜味杏仁果
|
287 mg (28.7%)
|
603.2 kcal
|
1.54 g
|
8
|
杏仁片(生)
|
273 mg (27.3%)
|
563.9 kcal
|
4.96 g
|
9
|
杏仁片(熟)
|
262 mg (26.2%)
|
617.9 kcal
|
2.99 g
|
10
|
亞麻仁籽
|
253 mg (25.3%)
|
524.2 kcal
|
7.59 g
|
11
|
原味杏仁果
|
253 mg (25.3%)
|
587.9 kcal
|
1.87 g
|
12
|
烘烤黑豆
|
204 mg (20.4%)
|
435.3 kcal
|
3.4 g
|
13
|
黃豆
|
194 mg (19.4%)
|
389 kcal
|
11.31 g
|
14
|
黑豆粉
|
191 mg (19.1%)
|
431 kcal
|
3 g
|
15
|
青仁黑豆
|
186 mg (18.6%)
|
384.8 kcal
|
10.64 g
|
16
|
原味榛果
|
182 mg (18.2%)
|
671.6 kcal
|
1.08 g
|
17
|
黑豆平均值
|
176 mg (17.6%)
|
319 kcal
|
22.05 g
|
18
|
黃仁黑豆
|
167 mg (16.7%)
|
253.2 kcal
|
33.46 g
|
19
|
黃豆粉
|
144 mg (14.4%)
|
400.9 kcal
|
9.35 g
|
20
|
鹽酥葵瓜子(帶殼)
|
140 mg (14.0%)
|
575 kcal
|
2.46 g
|
21
|
紅雲豆(大紅豆)
|
138 mg (13.8%)
|
327.6 kcal
|
14.64 g
|
22
|
白鳳豆(台灣)
|
137 mg (13.7%)
|
348 kcal
|
10.52 g
|
23
|
生蓮子
|
129 mg (12.9%)
|
333.9 kcal
|
11.96 g
|
24
|
帶莢毛豆
|
123 mg (12.3%)
|
120.3 kcal
|
68.59 g
|
25
|
雪蓮子(小粒)
|
118 mg (11.8%)
|
354.1 kcal
|
10.99 g
|
26
|
花生粉
|
115 mg (11.5%)
|
536.9 kcal
|
1.4 g
|
27
|
白鳳豆平均值
|
111 mg (11.1%)
|
336.6 kcal
|
12.69 g
|
28
|
杏仁粉
|
109 mg (10.9%)
|
529.7 kcal
|
5.06 g
|
29
|
花豆
|
108 mg (10.8%)
|
328.4 kcal
|
14.74 g
|
30
|
綠豆
|
108 mg (10.8%)
|
344.5 kcal
|
10.07 g
|
31
|
開心果
|
107 mg (10.7%)
|
600.8 kcal
|
1.13 g
|
32
|
咖啡豆(曼特寧)
|
106 mg (10.6%)
|
437.4 kcal
|
2.13 g
|
33
|
黑豆胚芽
|
101 mg (10.1%)
|
174.1 kcal
|
59.83 g
|
34
|
毛綠豆
|
100 mg (10.0%)
|
345.7 kcal
|
9.93 g
|
35
|
生核桃
|
99 mg (9.9%)
|
667.4 kcal
|
3.67 g
|
36
|
甜核桃
|
96 mg (9.6%)
|
723.4 kcal
|
1.6 g
|
37
|
雪蓮子(大粒,埃及豆)
|
95 mg (9.5%)
|
364 kcal
|
11 g
|
38
|
帶膜花生仁(生)
|
91 mg (9.1%)
|
516.5 kcal
|
7.51 g
|
39
|
紅土花生(熟)
|
91 mg (9.1%)
|
546.1 kcal
|
1.75 g
|
40
|
原味葵瓜子(去殼)
|
90 mg (9.0%)
|
586.4 kcal
|
3.96 g
|
41
|
醬油西瓜子
|
87 mg (8.7%)
|
509.2 kcal
|
5.14 g
|
42
|
紅豆
|
87 mg (8.7%)
|
328 kcal
|
13.87 g
|
43
|
冷凍毛豆仁
|
86 mg (8.6%)
|
134.7 kcal
|
69.76 g
|
44
|
冷凍菜豆(莢)
|
86 mg (8.6%)
|
56.8 kcal
|
84.81 g
|
45
|
白鳳豆(進口)
|
85 mg (8.5%)
|
325.2 kcal
|
14.87 g
|
46
|
毛豆平均值
|
84 mg (8.4%)
|
124.8 kcal
|
68.24 g
|
47
|
鹽酥花生(熟)
|
78 mg (7.8%)
|
531.2 kcal
|
2.29 g
|
48
|
鹽酥花生仁
|
76 mg (7.6%)
|
556.5 kcal
|
2.14 g
|
49
|
白芝麻(熟)
|
76 mg (7.6%)
|
625.6 kcal
|
1.89 g
|
50
|
綠豆粉
|
74 mg (7.4%)
|
344.3 kcal
|
10.81 g
|
藻類、菇類『鈣』含量排行榜
(每100克食材;kcal = 仟卡,g = 克)
#
|
食材名稱
|
鈣 (DV%)
|
熱量
|
水分
|
1
|
髮菜
|
1187 mg (118.7%)
|
302.2 kcal
|
15.71 g
|
2
|
鳳尾藻
|
991 mg (99.1%)
|
224.1 kcal
|
17.08 g
|
3
|
乾裙帶菜
|
950 mg (95.0%)
|
224.9 kcal
|
9.45 g
|
4
|
乾海茸芯
|
904 mg (90.4%)
|
254.3 kcal
|
15.13 g
|
5
|
乾裙帶菜根
|
816 mg (81.6%)
|
201.4 kcal
|
9.3 g
|
6
|
乾海帶
|
791 mg (79.1%)
|
220 kcal
|
15.54 g
|
7
|
熟紫菜
|
352 mg (35.2%)
|
294.2 kcal
|
10.42 g
|
8
|
紫菜
|
342 mg (34.2%)
|
267.5 kcal
|
12.28 g
|
9
|
壽司海苔片
|
298 mg (29.8%)
|
277.9 kcal
|
8.61 g
|
10
|
紅毛苔
|
278 mg (27.8%)
|
264.7 kcal
|
7.01 g
|
11
|
乾麒麟菜
|
252 mg (25.2%)
|
189.2 kcal
|
6.24 g
|
12
|
洋菜
|
248 mg (24.8%)
|
306.2 kcal
|
19.41 g
|
13
|
裙帶菜
|
199 mg (19.9%)
|
35.7 kcal
|
72.8 g
|
14
|
乾木耳(紅耳仔)
|
184 mg (18.4%)
|
328.8 kcal
|
12.2 g
|
15
|
海帶茸
|
162 mg (16.2%)
|
28.7 kcal
|
90.97 g
|
16
|
乾銀耳
|
149 mg (14.9%)
|
312.8 kcal
|
12.81 g
|
17
|
乾木耳平均值
|
113 mg (11.3%)
|
333.2 kcal
|
7.28 g
|
18
|
礁膜
|
92 mg (9.2%)
|
16 kcal
|
94.83 g
|
19
|
海帶平均值
|
87 mg (8.7%)
|
19.8 kcal
|
93.79 g
|
20
|
乾香菇
|
84 mg (8.4%)
|
332.6 kcal
|
4.03 g
|
21
|
海帶梗
|
80 mg (8.0%)
|
17.4 kcal
|
94.16 g
|
22
|
海帶結
|
78 mg (7.8%)
|
16.7 kcal
|
94.71 g
|
23
|
海帶卷
|
64 mg (6.4%)
|
14 kcal
|
95.53 g
|
24
|
海帶絲
|
53 mg (5.3%)
|
22.1 kcal
|
93.57 g
|
25
|
冷凍木耳
|
51 mg (5.1%)
|
50.9 kcal
|
86.5 g
|
26
|
乾柳松菇
|
44 mg (4.4%)
|
285.8 kcal
|
14.01 g
|
27
|
乾木耳(黑耳仔)
|
43 mg (4.3%)
|
337.7 kcal
|
2.36 g
|
28
|
寒天脆藻
|
35 mg (3.5%)
|
10.3 kcal
|
96.56 g
|
29
|
乾香菇平均值
|
31 mg (3.1%)
|
320.9 kcal
|
8.18 g
|
30
|
木耳
|
27 mg (2.7%)
|
38 kcal
|
89.9 g
|
魚貝類『鈣』含量排行榜
(每100克食材;kcal = 仟卡,g = 克)
#
|
食材名稱
|
鈣 (DV%)
|
熱量
|
水分
|
1
|
正櫻蝦(加工)
|
2859 mg (285.9%)
|
252.7 kcal
|
20.06 g
|
2
|
扁魚干
|
2804 mg (280.4%)
|
354.3 kcal
|
18.39 g
|
3
|
小魚干
|
2213 mg (221.3%)
|
335.2 kcal
|
16.1 g
|
4
|
日本銀帶鯡魚干(丁香魚脯)
|
1723 mg (172.3%)
|
273.4 kcal
|
30.09 g
|
5
|
蝦皮
|
1381 mg (138.1%)
|
155.2 kcal
|
45.3 g
|
6
|
蝦米
|
1075 mg (107.5%)
|
263.7 kcal
|
28.7 g
|
7
|
鯊魚皮
|
1020 mg (102.0%)
|
58.2 kcal
|
88.85 g
|
8
|
雙帶鰺
|
864 mg (86.4%)
|
118.2 kcal
|
74.4 g
|
9
|
正櫻蝦(生)
|
760 mg (76.0%)
|
88.4 kcal
|
79.35 g
|
10
|
日本玻璃蝦
|
745 mg (74.5%)
|
82.6 kcal
|
76.32 g
|
11
|
金鉤蝦乾
|
717 mg (71.7%)
|
256.7 kcal
|
33.86 g
|
12
|
日本銀帶鯡(加工)
|
714 mg (71.4%)
|
111.2 kcal
|
70.42 g
|
13
|
正櫻蝦(熟)
|
614 mg (61.4%)
|
96.7 kcal
|
76.03 g
|
14
|
日本銀帶鯡
|
532 mg (53.2%)
|
101.5 kcal
|
73.69 g
|
15
|
魩仔魚(加工,小)
|
458 mg (45.8%)
|
150.8 kcal
|
55.04 g
|
16
|
魩仔魚平均值(加工)
|
358 mg (35.8%)
|
123.8 kcal
|
64.62 g
|
17
|
雪螺
|
326 mg (32.6%)
|
40.2 kcal
|
90.33 g
|
18
|
蟹腳肉
|
319 mg (31.9%)
|
51.5 kcal
|
84.16 g
|
19
|
青嘴龍占魚
|
311 mg (31.1%)
|
127.9 kcal
|
73.34 g
|
20
|
鱷形叉尾鶴鱵
|
304 mg (30.4%)
|
97.7 kcal
|
75.85 g
|
21
|
銀魚
|
274 mg (27.4%)
|
69.3 kcal
|
82.73 g
|
22
|
金錢魚
|
267 mg (26.7%)
|
196 kcal
|
66.72 g
|
23
|
薔薇項鰭魚(含皮)
|
260 mg (26.0%)
|
92.7 kcal
|
78.6 g
|
24
|
魩仔魚(加工,大)
|
259 mg (25.9%)
|
96.9 kcal
|
74.21 g
|
25
|
長體油胡瓜魚
|
246 mg (24.6%)
|
103.8 kcal
|
79.79 g
|
26
|
日本鰻鱺魚片(蒲燒)
|
233 mg (23.3%)
|
275.8 kcal
|
53.38 g
|
27
|
蛙形蟹
|
178 mg (17.8%)
|
71.8 kcal
|
78.19 g
|
28
|
環文蛤
|
165 mg (16.5%)
|
46 kcal
|
83.96 g
|
29
|
魩仔魚
|
157 mg (15.7%)
|
55.6 kcal
|
85.96 g
|
30
|
帶殼真牡蠣(生蠔)
|
149 mg (14.9%)
|
59.2 kcal
|
79.18 g
|
31
|
大甲鰺
|
136 mg (13.6%)
|
105 kcal
|
74.8 g
|
32
|
菲律賓簾蛤
|
130 mg (13.0%)
|
36.8 kcal
|
85.8 g
|
33
|
白對蝦(大)
|
128 mg (12.8%)
|
109.2 kcal
|
74.79 g
|
34
|
綠殼菜蛤干(淡菜)
|
122 mg (12.2%)
|
263.1 kcal
|
19.91 g
|
35
|
鹹小卷
|
120 mg (12.0%)
|
97.6 kcal
|
64.5 g
|
36
|
蝸牛肉
|
115 mg (11.5%)
|
77.6 kcal
|
82.47 g
|
37
|
日本鰻鱺魚片(生)
|
113 mg (11.3%)
|
253.7 kcal
|
65.25 g
|
38
|
哈氏彷對蝦
|
110 mg (11.0%)
|
81.9 kcal
|
78.41 g
|
39
|
牡蠣干
|
108 mg (10.8%)
|
242.7 kcal
|
19.3 g
|
40
|
文蛤
|
106 mg (10.6%)
|
36.9 kcal
|
87.32 g
|
41
|
鬚赤蝦
|
106 mg (10.6%)
|
92.1 kcal
|
76.04 g
|
42
|
白對蝦平均值
|
98 mg (9.8%)
|
102.7 kcal
|
76.07 g
|
43
|
日本對蝦(小)
|
92 mg (9.2%)
|
96.3 kcal
|
74.46 g
|
44
|
香螺
|
91 mg (9.1%)
|
86 kcal
|
78.94 g
|
45
|
葉唇笛鯛
|
91 mg (9.1%)
|
118.1 kcal
|
77.07 g
|
46
|
姬魚
|
87 mg (8.7%)
|
104.5 kcal
|
76.69 g
|
47
|
波紋橫簾蛤
|
85 mg (8.5%)
|
48.3 kcal
|
83.15 g
|
48
|
真牡蠣平均值
|
84 mg (8.4%)
|
54.3 kcal
|
82.99 g
|
49
|
相模後海螯蝦
|
81 mg (8.1%)
|
79.1 kcal
|
81.6 g
|
50
|
鱗鰭叫姑魚
|
80 mg (8.0%)
|
99.3 kcal
|
77.4 g
|
水果類『鈣』含量排行榜
(每100克食材;kcal = 仟卡,g = 克)
#
|
食材名稱
|
鈣 (DV%)
|
熱量
|
水分
|
1
|
黑棗
|
67 mg (6.7%)
|
230.1 kcal
|
34.83 g
|
2
|
紅棗
|
50 mg (5.0%)
|
227.4 kcal
|
35.78 g
|
3
|
龍眼乾
|
49 mg (4.9%)
|
277.2 kcal
|
18.24 g
|
4
|
桑葚
|
41 mg (4.1%)
|
32 kcal
|
91.05 g
|
5
|
香吉士(進口)
|
41 mg (4.1%)
|
47.2 kcal
|
87.05 g
|
6
|
木瓜(5月取樣)
|
39 mg (3.9%)
|
43.8 kcal
|
87.43 g
|
7
|
長果金柑
|
38 mg (3.8%)
|
55.5 kcal
|
84.37 g
|
8
|
圓果金柑汁(綠皮)
|
37 mg (3.7%)
|
32.7 kcal
|
90.6 g
|
9
|
澳洲甜橙(進口)
|
36 mg (3.6%)
|
46 kcal
|
87.01 g
|
10
|
甜橙平均值(普遍系)
|
35 mg (3.5%)
|
45.6 kcal
|
87.23 g
|
11
|
檸檬柑
|
34 mg (3.4%)
|
48.3 kcal
|
86.15 g
|
12
|
青木瓜
|
31 mg (3.1%)
|
28.6 kcal
|
91.66 g
|
13
|
台灣土棗
|
30 mg (3.0%)
|
87.9 kcal
|
75.12 g
|
14
|
帶殼龍眼乾
|
30 mg (3.0%)
|
278.5 kcal
|
19.66 g
|
15
|
柳橙
|
28 mg (2.8%)
|
43.5 kcal
|
87.63 g
|
16
|
奇異果
|
28 mg (2.8%)
|
56.3 kcal
|
83.95 g
|
17
|
桑葚汁
|
27 mg (2.7%)
|
25.2 kcal
|
92.75 g
|
18
|
檸檬
|
26 mg (2.6%)
|
33.3 kcal
|
91.02 g
|
19
|
茂谷柑
|
24 mg (2.4%)
|
44.4 kcal
|
87.4 g
|
20
|
柿餅
|
23 mg (2.3%)
|
195.6 kcal
|
44.55 g
|
21
|
萊姆
|
23 mg (2.3%)
|
37.7 kcal
|
90.54 g
|
22
|
紅甘蔗汁
|
23 mg (2.3%)
|
63.4 kcal
|
82.76 g
|
23
|
木瓜平均值
|
23 mg (2.3%)
|
38.2 kcal
|
89.06 g
|
24
|
木瓜(8月取樣)
|
22 mg (2.2%)
|
33.4 kcal
|
90.3 g
|
25
|
金黃奇異果
|
22 mg (2.2%)
|
58.9 kcal
|
83.34 g
|
26
|
李林蕉
|
21 mg (2.1%)
|
102.2 kcal
|
70.98 g
|
27
|
椪柑
|
21 mg (2.1%)
|
40.2 kcal
|
88.72 g
|
28
|
黃皮葡萄柚
|
20 mg (2.0%)
|
37.3 kcal
|
89.63 g
|
29
|
金蜜芒果
|
20 mg (2.0%)
|
63.8 kcal
|
82.29 g
|
30
|
蛋黃果
|
20 mg (2.0%)
|
105.6 kcal
|
70.35 g
|
建議量佔比 DV% = 『鈣』 / 建議量
|
建議量1000 mg,上限2080 mg (19至30歲,女性,52 kg)
|
◎國民健康署的建議量 ≈ (體重 kg) × (19.2 g/kg),上限UL ≈ (體重 kg) × (40 g/kg) 。
◎世界衛生組織(WHO)成人建議量為400-500亳克(約為國民健康署建議量的一半)。
◎英國國民保健署(NHS)的成人建議量為700亳克,上限為1500亳克(約為國民健康署建議量的七成)。
◎以下互動式工作表利用 食品營養成份資料庫(2016版) 的營養成分數據,依選定的食物類別、過濾條件、與基準將營養成分排序。