『維生素B12』排行榜 (每100克食材;μg = 微克)
#
|
食材名稱
|
維生素B12 (DV%)
|
水分
|
膽固醇
|
1
|
壽司海苔片
|
105.077 μg (4378.2%)
|
8.61 g
|
|
2
|
台灣蜆
|
84.16 μg (3506.7%)
|
79.07 g
|
54.75 mg
|
3
|
九孔螺
|
77.12 μg (3213.3%)
|
76.2 g
|
101.8 mg
|
4
|
紅毛苔
|
73.933 μg (3080.5%)
|
7.01 g
|
|
5
|
紫菜
|
65.259 μg (2719.1%)
|
12.28 g
|
0 mg
|
6
|
鵝肝
|
64.092 μg (2670.5%)
|
73.47 g
|
382.99 mg
|
7
|
熟紫菜
|
59.05 μg (2460.4%)
|
10.42 g
|
|
8
|
小魚干
|
54.2 μg (2258.3%)
|
16.1 g
|
669.4 mg
|
9
|
牡蠣干
|
53.8 μg (2241.7%)
|
19.3 g
|
181.7 mg
|
10
|
文蛤
|
50.539 μg (2105.8%)
|
87.32 g
|
39.32 mg
|
11
|
鮟鱇魚肝
|
49.424 μg (2059.3%)
|
74.8 g
|
436.37 mg
|
12
|
竹蟶(冷凍)
|
48.235 μg (2009.8%)
|
87.18 g
|
36.96 mg
|
13
|
醃燻豬肝
|
43.05 μg (1793.8%)
|
61.07 g
|
390.35 mg
|
14
|
鯔魚卵(加工)
|
36.32 μg (1513.3%)
|
32.73 g
|
658.57 mg
|
15
|
柴魚片
|
35.31 μg (1471.3%)
|
10.9 g
|
239.7 mg
|
16
|
鵝心
|
31.934 μg (1330.6%)
|
64.68 g
|
151.09 mg
|
17
|
豬肝
|
30.525 μg (1271.9%)
|
70.73 g
|
288.19 mg
|
18
|
膽肝
|
30.1 μg (1254.2%)
|
40.3 g
|
314 mg
|
19
|
雞肝(肉雞)
|
29.78 μg (1240.8%)
|
73.86 g
|
342.99 mg
|
20
|
豬脾臟
|
27.19 μg (1132.9%)
|
80.14 g
|
397.71 mg
|
21
|
帶殼真牡蠣(生蠔)
|
26.62 μg (1109.2%)
|
79.18 g
|
63 mg
|
22
|
長體油胡瓜魚
|
25.419 μg (1059.1%)
|
79.79 g
|
223.66 mg
|
23
|
真牡蠣平均值
|
25.039 μg (1043.3%)
|
82.99 g
|
54.91 mg
|
24
|
環文蛤
|
24.31 μg (1012.9%)
|
83.96 g
|
56.86 mg
|
25
|
真牡蠣
|
23.457 μg (977.4%)
|
86.81 g
|
46.82 mg
|
26
|
油魚卵(加工)
|
22.166 μg (923.6%)
|
26.52 g
|
1267.41 mg
|
27
|
鯔魚卵
|
21.76 μg (906.7%)
|
53.14 g
|
619.09 mg
|
28
|
薄鹽醬油(低鈉高鉀)
|
21.3 μg (887.5%)
|
71.73 g
|
|
29
|
香螺
|
19.51 μg (812.9%)
|
78.94 g
|
121.5 mg
|
30
|
日本銀帶鯡魚干(丁香魚脯)
|
18.16 μg (756.7%)
|
30.09 g
|
449.72 mg
|
31
|
日本竹筴魚
|
17.844 μg (743.5%)
|
74.5 g
|
61.63 mg
|
32
|
鯖魚(烤,150度,20分)
|
14.65 μg (610.4%)
|
45.73 g
|
71.71 mg
|
33
|
鯖魚(烤,210度,10分)
|
13.88 μg (578.3%)
|
38.97 g
|
64.13 mg
|
34
|
鯖魚肉脯
|
13.68 μg (570.0%)
|
1.28 g
|
115.45 mg
|
35
|
泰勃圓鰺
|
13.15 μg (547.9%)
|
72.83 g
|
66.66 mg
|
36
|
魚肉脯
|
12.7 μg (529.2%)
|
69.6 g
|
208.8 mg
|
37
|
花腹鯖
|
12.5 μg (520.8%)
|
70.5 g
|
30.8 mg
|
38
|
褐臭肚魚
|
12.4 μg (516.7%)
|
69.41 g
|
65.91 mg
|
39
|
鯖魚(烤,150度,10分)
|
12.33 μg (513.8%)
|
45.84 g
|
77.01 mg
|
40
|
綠殼菜蛤干(淡菜)
|
12.22 μg (509.2%)
|
19.91 g
|
213.27 mg
|
41
|
大文蛤
|
11.55 μg (481.3%)
|
91.01 g
|
16.42 mg
|
42
|
鰆魚卵
|
11.339 μg (472.5%)
|
64.54 g
|
659.03 mg
|
43
|
西施舌
|
11.24 μg (468.3%)
|
83.23 g
|
75.54 mg
|
44
|
綠殼菜蛤
|
11.11 μg (462.9%)
|
75.8 g
|
70.08 mg
|
45
|
鯖魚(烤,150度,30分)
|
10.95 μg (456.3%)
|
32.35 g
|
76.66 mg
|
46
|
鯖魚(烤,180度,10分)
|
10.92 μg (455.0%)
|
47.3 g
|
80.44 mg
|
47
|
大甲鰺
|
10.75 μg (447.9%)
|
74.8 g
|
93.1 mg
|
48
|
鰹魚卵
|
10.03 μg (417.9%)
|
66.16 g
|
656.71 mg
|
49
|
蝦夷海扇蛤
|
9.779 μg (407.5%)
|
81.12 g
|
33.75 mg
|
50
|
鯖魚(煎)
|
9.48 μg (395.0%)
|
42.92 g
|
64.45 mg
|
蛋類、乳品類『維生素B12』排行榜 (每100克食材,水分 ≥ 10
g;μg = 微克)
#
|
食材名稱
|
維生素B12 (DV%)
|
水分
|
膽固醇
|
1
|
鴨蛋黃
|
8.56 μg (356.7%)
|
49.7 g
|
1220.2 mg
|
2
|
鴨鹹蛋黃
|
7.025 μg (292.7%)
|
24.19 g
|
1891.44 mg
|
3
|
烏骨雞蛋黃
|
5.885 μg (245.2%)
|
50.82 g
|
1213.82 mg
|
4
|
乾酪粉
|
3.844 μg (160.2%)
|
15 g
|
108.45 mg
|
5
|
雞蛋黃(白殼)
|
3.827 μg (159.5%)
|
51.91 g
|
1139.69 mg
|
6
|
鴨熟鹹蛋
|
3.705 μg (154.4%)
|
65.88 g
|
561.81 mg
|
7
|
鵪鶉鹹蛋
|
3.105 μg (129.4%)
|
66.93 g
|
484.93 mg
|
8
|
雞蛋黃平均值
|
2.954 μg (123.1%)
|
52.82 g
|
1176.84 mg
|
9
|
雞滷蛋黃(現煮)
|
2.852 μg (118.8%)
|
45.35 g
|
1269.79 mg
|
10
|
鴨熟鹹蛋(薄鹽)
|
2.797 μg (116.5%)
|
65.07 g
|
529.72 mg
|
11
|
鴨鹹蛋平均值
|
2.767 μg (115.3%)
|
66.7 g
|
544.47 mg
|
12
|
雞蛋黃(高維生素E)
|
2.75 μg (114.6%)
|
49.66 g
|
1228.2 mg
|
13
|
雞水煮蛋黃
|
2.744 μg (114.3%)
|
49.2 g
|
1221.38 mg
|
14
|
全脂鮮乳(4月取樣)
|
2.73 μg (113.8%)
|
88.18 g
|
13.1 mg
|
15
|
滷蛋黃平均值
|
2.578 μg (107.4%)
|
44.31 g
|
1463.52 mg
|
16
|
雞滷蛋黃(浸泡隔夜)
|
2.304 μg (96.0%)
|
43.27 g
|
1657.26 mg
|
17
|
雞鐵蛋
|
2.27 μg (94.6%)
|
47.2 g
|
741.4 mg
|
18
|
鴨蛋
|
2.244 μg (93.5%)
|
71.23 g
|
218.89 mg
|
19
|
鴿蛋
|
2.24 μg (93.3%)
|
80.76 g
|
303.13 mg
|
20
|
紅面番鴨蛋
|
2.12 μg (88.3%)
|
70.92 g
|
605.08 mg
|
21
|
雞蛋黃(黃殼)
|
2.08 μg (86.7%)
|
53.74 g
|
1214 mg
|
22
|
雞蛋(高維生素A&E)
|
2.04 μg (85.0%)
|
79.85 g
|
420.76 mg
|
23
|
鵝蛋
|
2.03 μg (84.6%)
|
70.23 g
|
870.24 mg
|
24
|
鵪鶉水煮蛋
|
1.911 μg (79.6%)
|
74.69 g
|
546.87 mg
|
25
|
鵪鶉蛋
|
1.906 μg (79.4%)
|
72.11 g
|
605.74 mg
|
26
|
鴨生鹹蛋
|
1.8 μg (75.0%)
|
69.14 g
|
541.9 mg
|
27
|
茶葉蛋黃(浸泡隔夜)
|
1.751 μg (73.0%)
|
49.54 g
|
1228.29 mg
|
28
|
鵪鶉鐵蛋
|
1.66 μg (69.2%)
|
20.39 g
|
1575.45 mg
|
29
|
鵪鶉滷蛋
|
1.327 μg (55.3%)
|
56.96 g
|
786.78 mg
|
30
|
鴨皮蛋
|
1.313 μg (54.7%)
|
71.42 g
|
558.82 mg
|
31
|
刨絲乾酪
|
1.27 μg (52.9%)
|
44.37 g
|
76.1 mg
|
32
|
雞皮蛋
|
1.22 μg (50.8%)
|
73.43 g
|
447.33 mg
|
33
|
烏骨雞蛋
|
1.209 μg (50.4%)
|
72.27 g
|
539.54 mg
|
34
|
初卵雞蛋
|
1.18 μg (49.2%)
|
76.35 g
|
355.96 mg
|
35
|
雞皮蛋平均值
|
1.176 μg (49.0%)
|
74.67 g
|
399.9 mg
|
36
|
雞蛋(高DHA)
|
1.168 μg (48.7%)
|
76.14 g
|
395.68 mg
|
37
|
土雞皮蛋
|
1.131 μg (47.1%)
|
75.91 g
|
352.46 mg
|
38
|
雞滷蛋(市售)
|
1.128 μg (47.0%)
|
64.66 g
|
502.13 mg
|
39
|
雞滷蛋(現煮)
|
1.041 μg (43.4%)
|
65.05 g
|
411.42 mg
|
40
|
滷蛋平均值
|
1 μg (41.7%)
|
64.31 g
|
479.33 mg
|
41
|
雞蛋(黃殼)
|
0.928 μg (38.7%)
|
76.13 g
|
375.38 mg
|
42
|
切片乾酪(低脂)
|
0.92 μg (38.3%)
|
50.92 g
|
39.67 mg
|
43
|
中脂濃稠發酵乳
|
0.909 μg (37.9%)
|
81.64 g
|
9.62 mg
|
44
|
雞蛋平均值
|
0.863 μg (36.0%)
|
75.92 g
|
385.56 mg
|
45
|
雞滷蛋(浸泡隔夜)
|
0.832 μg (34.7%)
|
63.21 g
|
524.45 mg
|
46
|
鵪鶉皮蛋
|
0.818 μg (34.1%)
|
71.18 g
|
506.55 mg
|
47
|
雞蛋(白殼)
|
0.797 μg (33.2%)
|
75.71 g
|
395.73 mg
|
48
|
雞水煮蛋
|
0.786 μg (32.8%)
|
74.03 g
|
383.24 mg
|
49
|
溫泉蛋
|
0.707 μg (29.5%)
|
73.64 g
|
392.77 mg
|
50
|
雞蛋(高亞麻油酸)
|
0.68 μg (28.3%)
|
76.87 g
|
325.05 mg
|
『維生素B12/膽固醇』排行榜 (每100克食材,篩選條件:維生素B12 ≥ 1 μg)
#
|
食材名稱
|
維生素B12 除以 膽固醇
|
維生素B12
|
膽固醇
|
1
|
台灣蜆
|
1.5372 μg/mg
|
84.16 μg
|
54.75 mg
|
2
|
竹蟶(冷凍)
|
1.305 μg/mg
|
48.24 μg
|
36.96 mg
|
3
|
文蛤
|
1.2852 μg/mg
|
50.54 μg
|
39.32 mg
|
4
|
九孔螺
|
0.7576 μg/mg
|
77.12 μg
|
101.8 mg
|
5
|
大文蛤
|
0.7034 μg/mg
|
11.55 μg
|
16.42 mg
|
6
|
真牡蠣
|
0.501 μg/mg
|
23.46 μg
|
46.82 mg
|
7
|
真牡蠣平均值
|
0.456 μg/mg
|
25.04 μg
|
54.91 mg
|
8
|
部份脫脂強化奶粉(纖維&DHA強化)
|
0.4411 μg/mg
|
1.91 μg
|
4.33 mg
|
9
|
環文蛤
|
0.4276 μg/mg
|
24.31 μg
|
56.86 mg
|
10
|
帶殼真牡蠣(生蠔)
|
0.4225 μg/mg
|
26.62 μg
|
63 mg
|
11
|
花腹鯖
|
0.4058 μg/mg
|
12.5 μg
|
30.8 mg
|
12
|
脫脂奶粉(即溶)
|
0.3148 μg/mg
|
9.13 μg
|
29 mg
|
13
|
牡蠣干
|
0.2961 μg/mg
|
53.8 μg
|
181.7 mg
|
14
|
蝦夷海扇蛤
|
0.2897 μg/mg
|
9.78 μg
|
33.75 mg
|
15
|
日本竹筴魚
|
0.2896 μg/mg
|
17.84 μg
|
61.63 mg
|
16
|
脫脂奶粉平均值
|
0.2277 μg/mg
|
5.93 μg
|
26.05 mg
|
17
|
鯖魚(烤,210度,10分)
|
0.2164 μg/mg
|
13.88 μg
|
64.13 mg
|
18
|
鵝心
|
0.2114 μg/mg
|
31.93 μg
|
151.09 mg
|
19
|
全脂鮮乳(4月取樣)
|
0.2084 μg/mg
|
2.73 μg
|
13.1 mg
|
20
|
鯖魚(烤,150度,20分)
|
0.2043 μg/mg
|
14.65 μg
|
71.71 mg
|
21
|
泰勃圓鰺
|
0.1973 μg/mg
|
13.15 μg
|
66.66 mg
|
22
|
褐臭肚魚
|
0.1881 μg/mg
|
12.4 μg
|
65.91 mg
|
23
|
冷凍蚵捲
|
0.1792 μg/mg
|
3.06 μg
|
17.08 mg
|
24
|
秋刀魚
|
0.173 μg/mg
|
7.44 μg
|
43 mg
|
25
|
波紋橫簾蛤
|
0.1726 μg/mg
|
5.63 μg
|
32.63 mg
|
26
|
茄汁鯖魚罐頭
|
0.1684 μg/mg
|
8.68 μg
|
51.53 mg
|
27
|
鵝肝
|
0.1673 μg/mg
|
64.09 μg
|
382.99 mg
|
28
|
香螺
|
0.1606 μg/mg
|
19.51 μg
|
121.5 mg
|
29
|
鯖魚(烤,150度,10分)
|
0.1601 μg/mg
|
12.33 μg
|
77.01 mg
|
30
|
綠殼菜蛤
|
0.1585 μg/mg
|
11.11 μg
|
70.08 mg
|
31
|
西施舌
|
0.1488 μg/mg
|
11.24 μg
|
75.54 mg
|
32
|
柴魚片
|
0.1473 μg/mg
|
35.31 μg
|
239.7 mg
|
33
|
鯖魚(煎)
|
0.1471 μg/mg
|
9.48 μg
|
64.45 mg
|
34
|
脫脂強化奶粉(鈣&維生素A強化)
|
0.1462 μg/mg
|
3.99 μg
|
27.3 mg
|
35
|
鯖魚(烤,150度,30分)
|
0.1428 μg/mg
|
10.95 μg
|
76.66 mg
|
36
|
部份脫脂強化奶粉(纖維&鈣強化)
|
0.1398 μg/mg
|
3.42 μg
|
24.47 mg
|
37
|
鯖魚(烤,180度,10分)
|
0.1358 μg/mg
|
10.92 μg
|
80.44 mg
|
38
|
菲律賓簾蛤
|
0.1357 μg/mg
|
4.5 μg
|
33.14 mg
|
39
|
黑齒牡蠣
|
0.1328 μg/mg
|
9.07 μg
|
68.3 mg
|
40
|
鹽漬小鱗脂眼鯡(鹹馧仔)
|
0.1325 μg/mg
|
8.4 μg
|
63.4 mg
|
41
|
脫脂強化奶粉(抗氧化)
|
0.1287 μg/mg
|
4.15 μg
|
32.24 mg
|
42
|
虎皮蛙
|
0.1247 μg/mg
|
6.46 μg
|
51.8 mg
|
43
|
藍圓鰺
|
0.1229 μg/mg
|
8.03 μg
|
65.33 mg
|
44
|
鯖魚肉脯
|
0.1185 μg/mg
|
13.68 μg
|
115.45 mg
|
45
|
脫脂奶粉
|
0.1183 μg/mg
|
2.73 μg
|
23.1 mg
|
46
|
大目鮪
|
0.1161 μg/mg
|
6.93 μg
|
59.68 mg
|
47
|
大甲鰺
|
0.1155 μg/mg
|
10.75 μg
|
93.1 mg
|
48
|
脫脂強化奶粉(鈣&鐵強化)
|
0.1149 μg/mg
|
2.95 μg
|
25.68 mg
|
49
|
長體油胡瓜魚
|
0.1136 μg/mg
|
25.42 μg
|
223.66 mg
|
50
|
鮟鱇魚肝
|
0.1133 μg/mg
|
49.42 μg
|
436.37 mg
|
*植物性食物不含膽固醇,故不列入此表。 藻類、菇類『維生素B12』排行榜※ (每100克食材;μg = 微克)
#
|
食材名稱
|
維生素B12 (DV%)
|
水分
|
食材類別
|
1
|
壽司海苔片
|
105.077 μg (4378.2%)
|
8.61 g
|
藻類
|
2
|
紅毛苔
|
73.933 μg (3080.5%)
|
7.01 g
|
藻類
|
3
|
紫菜
|
65.259 μg (2719.1%)
|
12.28 g
|
藻類
|
4
|
熟紫菜
|
59.05 μg (2460.4%)
|
10.42 g
|
藻類
|
5
|
乾裙帶菜
|
5.07 μg (211.3%)
|
9.45 g
|
藻類
|
6
|
乾裙帶菜根
|
4.96 μg (206.7%)
|
9.3 g
|
藻類
|
7
|
乾香菇
|
0.937 μg (39.0%)
|
4.03 g
|
菇類
|
8
|
海帶梗
|
0.84 μg (35.0%)
|
94.16 g
|
藻類
|
9
|
裙帶菜
|
0.81 μg (33.8%)
|
72.8 g
|
藻類
|
10
|
乾銀耳
|
0.379 μg (15.8%)
|
12.81 g
|
菇類
|
11
|
柳松菇
|
0.338 μg (14.1%)
|
89.16 g
|
菇類
|
12
|
乾海茸芯
|
0.3 μg (12.5%)
|
15.13 g
|
藻類
|
13
|
姬松茸
|
0.295 μg (12.3%)
|
87.82 g
|
菇類
|
14
|
喜來菇
|
0.284 μg (11.8%)
|
88.96 g
|
菇類
|
15
|
乾香菇平均值
|
0.279 μg (11.6%)
|
8.18 g
|
菇類
|
16
|
乾木耳(紅耳仔)
|
0.233 μg (9.7%)
|
12.2 g
|
菇類
|
17
|
乾木耳平均值
|
0.233 μg (9.7%)
|
7.28 g
|
菇類
|
18
|
玫瑰菇
|
0.213 μg (8.9%)
|
88.78 g
|
菇類
|
19
|
海帶平均值
|
0.21 μg (8.8%)
|
93.79 g
|
藻類
|
20
|
麒麟菜
|
0.208 μg (8.7%)
|
87.51 g
|
藻類
|
21
|
酒杯菇
|
0.204 μg (8.5%)
|
85.34 g
|
菇類
|
22
|
珊瑚菇
|
0.203 μg (8.5%)
|
89.68 g
|
菇類
|
23
|
滑菇
|
0.173 μg (7.2%)
|
91.92 g
|
菇類
|
24
|
白蠔菇
|
0.168 μg (7.0%)
|
90.52 g
|
菇類
|
25
|
松茸白菇
|
0.152 μg (6.3%)
|
88.48 g
|
菇類
|
26
|
雞腿菇
|
0.149 μg (6.2%)
|
89.32 g
|
菇類
|
27
|
乾鈕釦菇
|
0.142 μg (5.9%)
|
7.27 g
|
菇類
|
28
|
木耳
|
0.131 μg (5.5%)
|
89.9 g
|
菇類
|
29
|
秀珍菇
|
0.121 μg (5.0%)
|
91.34 g
|
菇類
|
30
|
雪珍耳
|
0.118 μg (4.9%)
|
87.86 g
|
菇類
|
31
|
富珍茸
|
0.108 μg (4.5%)
|
89.1 g
|
菇類
|
32
|
乾竹笙
|
0.1 μg (4.2%)
|
10.34 g
|
菇類
|
33
|
杏鮑菇(中)
|
0.09 μg (3.8%)
|
88.36 g
|
菇類
|
34
|
髮菜
|
0.09 μg (3.8%)
|
15.71 g
|
藻類
|
35
|
香菇(小)
|
0.089 μg (3.7%)
|
92.15 g
|
菇類
|
36
|
香菇平均值
|
0.089 μg (3.7%)
|
88.61 g
|
菇類
|
37
|
白精靈菇
|
0.086 μg (3.6%)
|
89.95 g
|
菇類
|
38
|
洋菇
|
0.085 μg (3.5%)
|
92.05 g
|
菇類
|
39
|
美白菇
|
0.078 μg (3.3%)
|
91.76 g
|
菇類
|
40
|
松茸
|
0.074 μg (3.1%)
|
89.82 g
|
菇類
|
41
|
鮑魚菇
|
0.07 μg (2.9%)
|
93.49 g
|
菇類
|
42
|
鮑魚菇平均值
|
0.07 μg (2.9%)
|
92.86 g
|
菇類
|
43
|
舞菇
|
0.064 μg (2.7%)
|
92.17 g
|
菇類
|
44
|
鴻喜菇
|
0.064 μg (2.7%)
|
90.83 g
|
菇類
|
45
|
杏鮑菇平均值
|
0.06 μg (2.5%)
|
88.11 g
|
菇類
|
46
|
天喜菇
|
0.059 μg (2.5%)
|
91.64 g
|
菇類
|
47
|
杏鮑菇(小)
|
0.047 μg (2.0%)
|
86.61 g
|
菇類
|
48
|
杏香菇
|
0.044 μg (1.8%)
|
92.03 g
|
菇類
|
49
|
杏鮑菇(大)
|
0.043 μg (1.8%)
|
89.36 g
|
菇類
|
50
|
乾白花菇
|
0.038 μg (1.6%)
|
11.1 g
|
菇類
|
51
|
銀耳
|
0.027 μg (1.1%)
|
94.04 g
|
菇類
|
52
|
金針菇
|
0.024 μg (1.0%)
|
89.09 g
|
菇類
|
53
|
華翠菇
|
0.022 μg (0.9%)
|
91.46 g
|
菇類
|
※藻類、菇類的維生素B12已被證明對實驗動物有生理功能,但它對人體的生理功尚未有定論。
建議量佔比 DV% = 『維生素B12』 / 建議量
|
建議量2.4 μg (19至30歲,女性,52 kg)
|
◎以相同的膽固醇含量為基準,貝類、營養強化奶粉、魚類的維生素B12含量最高。 ◎素食者可由奶、蛋、營養強化食物(例如營養酵母粉)、藻類、菇類攝取維生素B12。
操作說明 1.選擇類別:穀物類、澱粉類、堅果種子類、豆類、蔬菜類、水果類、菇類、藻類等共18個類別 2.選擇成分:主要成分(熱量、水分、粗蛋白、脂肪、碳水化合物、灰分)及詳細成分(醣類、礦物質、維生素、脂肪酸、胺基酸等) 3.排行順序:由高至低(預設) 或 由低至高 排序 4.篩選條件:可設定兩個篩選條件,不符合即剔除。當 "≥" (或 "≤) 後方數字空白,僅會顯示要篩選的營養成分含量(不剔除) 5.設定基準:預設以食材100克為基準,亦可計算營養密度(例如除以熱量),或調整水分
營養成分排行榜:互動式工作表 (資料載入需5~20秒,請稍候...)
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