Nutritionally enhanced products have been turned to the raw material planting end

Nutritional fortification is an important way of nutritional intervention to prevent deficiencies of nutrients in specific regions and groups of people, most typically "iodized salt". External environmental factors, food overprocessing, cooking process, etc. will lead to the loss of nutrients, and nutritionally fortified foods can not only meet the needs of consumers for health, but also to solve the current society's "invisible hunger" problem, common fortified nutrients include calcium, vitamin
C
, iron, vitamin
B
, zinc and so on.Nutritional fortification products are mostly added to the end products, such as biscuits, candy, dairy products, etc. , but some enterprises have focused on raw materials planting end, through genetic technology, cultivation technology, planting technology and other emerging means to give raw materials more value and socio-economic benefits, the following are several nutritionally enhanced functional raw materials.1

D D
MushroomsRecently, dutch company
Banken Champignons
developed a mushroom with a high vitamin
D
content, it is reported Each serving provides
10
mg of vitamin
D
, which claims to be more natural and healthy than the Vi
D
supplement and is now recognized by the European Union
EFSA
. By simulating the natural steroids contained in mushrooms that convert into vitamin
D
in the body under sunlight, the researchers found ways to stimulate the production of mushroom vitamin
D
, even during the processing and cooking phases of vitamin
D
. In addition to high
vitamin
D mushrooms, the company has developed a vegetarian burger, in which mushrooms account for
81%
, meat-free.this high-
D
mushroom allows consumers to enjoy delicious while also timely supplementation of nutrients. At present, the market has developed mushroom-sourced vitamin
D
products, mushrooms may become an important source of naturalD products. In addition to taking vitamin D
from
food, the body's skin automatically synthesizes vitamin D
sunlight
. Vitamin
D
has an important physiological effect, it is one of the important regulatory factors of calcium and phosphorus metabolism, it is of great significance to the growth of bones and teeth, but also has immune regulation function, change the body's response to infection.2
2
A
banana banana is a fruit suitable for both young and old, rich in nutrients. The Queensland University of Technology, Australia, developed a vitamin
A
-rich banana in2017, which is
4
times the
bananas on the market. The researchers found that a banana in New Guinea was rich in vitamin
A
, so it took
10
years to grow a high-dimensional
A
banana with a banana that was more orange than a normal banana. Modern research has confirmed that the lack of vitamin
A
can cause blindness, low immunity, and increase the risk of infection, and that about
755
,000 children in developing countries die each year from vitamin
A
deficiency, so the breakthrough in this study is of great value. According to the progress of the study, the population of Uganda is
to start growing
bananas in large quantities by 2021.3
High resistance starch rice resistant starch, also known as anti-enzyme delyzed starch and hard-to-digest starch, can not be enzymatic in the small intestine, but in the human gastrointestinal colon can be fermented with volatile fatty acids. The content of resistant starch in conventional rice is less than
3%
, and improving the content of resistant starch in rice has an important role in the nutritional value of rice and the development and construction of industrial chain. Yunnan Tuntun wheat company produced high-resistant starch rice "sugar-appropriate rice" is currently the highest content of resistance starch in domestic rice, its resistance starch content is
20-50
times that of ordinary rice, up to
30.2%
. According to Shitiqiao media understand that the company in addition to studying the cultivation of new varieties, but also in the development of resistance starch downstream end products.4
Omega-3s
Eggs Eggs are the most common foods in people's daily life, which are rich in cholesterol, protein and other nutrients, egg yolks contain lecithin, egg yolks and calcium, phosphorus, vitamins, etc., to help enhance the function of the nervous system. With the improvement of consumer health awareness,
Omega-3s
fortified products are more and more, there are food, beverages, candy, cooking oil, etc., but
Omega-3s
eggs are a relatively special one. Most of the world's
Omega-3
eggs are mostly added to feed hens using flaxseed oil (containing high levels of α linen acid), enabling the hens to eventually produce eggs containing
Omega-3
, which contain substances essential for brain development and also help reduce cardiovascular disease in adults.In addition, research conducted by the Royal College of Physicians of Ireland
in
2017 also showed that regular intake of chicken and eggs containing natural
Omega-3s
may reduce the risk of a variety of diseases, such as heart disease, stroke, dementia, depression, etc. The researchers found that eggs contain essentially the same nutritional value as
Omega-3
fatty acids and fish oil, so eggs may become a new way for people to consume
Omega-3s
in the future. With the expansion of the market for fortified foods, eggs have also begun to move towards the "high-end" road, in addition to
Omega-3s
eggs, Japan's Ise Foods also launched reinforced coenzyme
Q10
, folic acid, astrenaline, yelorin eggs and so on.5
High-leaf flavonoid spinach The "chilling" cultivation technique developed by the Northeast Agricultural Research Center of the Japan Agricultural Research Institute can increase the content of flavonoids in spinach. The center poured
different varieties of spinach grown in plastic sheds into cold air outside the shed for low
-temperature cold treatment, and the results showed an increase in the antioxidant capacity of spinach, as well as an increase in flavonoid content. With the upgrading of people's demand for health products, fruit and vegetable-related health functions have also received people's attention, in the creation of delicious at the same time with nutritional properties is a development direction.