[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fxhQln-Aa0uNrsuHTb5TV25h0odDcGJT6vNR8zC-bJM4":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":41},[],"2025-11-07 16:24:02",230341343,[8,9,10,11],"能量","蛋白质","维生素","植物化学物",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},5,"53e1d2ef4961cca8eea3e23969ad2cb9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","默认课程","work_45439277","各类食物的营养价值","谷类食物能为我们机体提供丰富的",[21,32,42,45,53],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],230341341,[25,26,27,28],"大米","深海鱼","蔬菜","猪肉","以下哪些食物中W-3脂肪酸含量最丰富","v1",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":41},[],230341342,[36,37,38,39],"食品的消化率","食物中营养素的存在形式","食物中营养素与其他食物成分共存的状态,是否有干扰或促进吸收的因素","人体的需要状况与营养素的供应充足程度","影响营养素生物利用率的因素主要包括以下哪几个方面",1,{"answer":43,"createTime":5,"id":6,"options":44,"question":19,"source":30,"type":41},[],[8,9,10,11],{"answer":46,"createTime":5,"id":47,"options":48,"question":51,"source":30,"type":52},[],230341344,[49,50],"正确","错误","Egg yolk contains lecithin which acts a an emulsifier. It can be used to stabilize emulsions. Adding egg yolk to a mixture of oil and water prevents the two liquids from separating",3,{"answer":54,"createTime":5,"id":55,"options":56,"question":57,"source":30,"type":52},[],230341345,[49,50],"随着加工精度的提高,谷物中的维生素含量会迅速下降"]