Making dumpling stuffing follow two principles is more healthy

　　素馅饺子健康营养：相比之下，蛋类和蔬菜为主要原料的素馅较为健康，其中油脂来自于植物油，蔬菜的比例也比较大。饺子加盟

　　Latter, dumplings, health and nutrition: by contrast, eggs and vegetables as the main raw material of the latter, more health, including fat from vegetable oil, the proportion of vegetables is relatively large.

　　由于蛋类含磷较多，这类馅料应当配合富含钙、钾和镁的绿叶蔬菜，以及虾皮、海藻等原料，以促进酸碱平衡。而粉丝之类纯淀粉材料营养价值低，不应作为馅料的主要原料。

　　Because eggs contain phosphorus is more, this kind of stuffing shall cooperate with green leafy vegetables that are rich in calcium, potassium and magnesium, and dried small shrimps, seaweed and other raw materials, to promote the acid-base balance. And pure starch material like fans low nutritional value and should not be as the main raw material of stuffing.
        

　　菌类、藻类做馅较好：肉类馅料尽量多搭配富含膳食纤维和矿物质的蔬菜，同时再加一些富含可溶性纤维的食物，如香菇、木耳、银耳及各种蘑菇、海带、裙带菜等藻类。

　　Fungi, algae, do good filling: meat stuffing collocation vegetables that are rich in dietary fiber and mineral as much as possible, at the same time to add some foods that are rich in soluble fiber, such as mushrooms, edible fungus, tremella, and various kinds of mushroom, kelp, such as wakame algae.

　　它们可改善口感，帮助减少胆固醇和脂肪的吸收量，控制食用肉馅后血脂的上升。

　　They can improve the taste, to help reduce cholesterol and fat absorption, reverse the rise in blood fat after eating the meat.

　　竹笋、干菜等也有吸附脂肪的作用。各种豆制品和鱼类也可以入馅，代替一部分肉类，有利于降低脂肪含量。吃饺子时还可搭配各种清爽的凉拌蔬菜。

　　Bamboo shoots, dried vegetable and so on also has the effect of adsorption of fat. All kinds of soy and fish can also be into the stuffing, instead of part of meat, is helpful to reduce the fat content. Eat dumplings when also can match all kinds of fresh salad vegetables.
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