[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fa9V6799Ygg-12jwVIcM73f-g4bgK6FAx6Ve-a1-b4_8":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":29,"type":30},[],"2023-08-17 14:06:28",95774958,[8,9,10,11],"胡萝卜素","维生素C","无机盐","维生素B2",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},183,"1f36b5f7629939ea2617bdec6e5a92c3","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F3b5c219cbda360fa10c0a0bec954cd4d.png","食品营养与健康(原食品营养与卫生)","3ab34d23f0ae4da68357fcefc05ccfa8","","蔬菜烹调一般采用煎、煮、炸等,经烹调后损失相对较少的是( )",[21,31,40,49,58,67,70,79,88,97],{"answer":22,"createTime":5,"id":23,"options":24,"question":28,"source":29,"type":30},[],95774953,[25,26,9,27],"维生素A","维生素B","维生素D","谷类中维生素主要是( )","v1",0,{"answer":32,"createTime":5,"id":33,"options":34,"question":39,"source":29,"type":30},[],95774954,[35,36,37,38],"大米","小麦胚粉","玉米","高粱","在下列谷类中,脂肪含量最高的是( )",{"answer":41,"createTime":5,"id":42,"options":43,"question":48,"source":29,"type":30},[],95774955,[44,45,46,47],"50~100克","100~150克","150~300克","250~400克","薯类及杂豆 ( )",{"answer":50,"createTime":5,"id":51,"options":52,"question":57,"source":29,"type":30},[],95774956,[53,54,55,56],"蛋氨酸","苏氨酸","亮氨酸","赖氨酸","大豆中含量较少的氨基酸是( )",{"answer":59,"createTime":5,"id":60,"options":61,"question":66,"source":29,"type":30},[],95774957,[62,63,64,65],"钙","铁","硒","磷","大豆中含量是肌肉的21倍,瘦猪肉的32倍的矿物质是( )",{"answer":68,"createTime":5,"id":6,"options":69,"question":19,"source":29,"type":30},[],[8,9,10,11],{"answer":71,"createTime":5,"id":72,"options":73,"question":78,"source":29,"type":30},[],95774959,[74,75,76,77],"烧&gt;炖&gt;蒸&gt;炸&gt;炒","炒&gt;烧&gt;炖&gt;蒸&gt;炸","炒&gt;蒸&gt;炸&gt;烧&gt;炖","炖&gt;炒&gt;炸&gt;蒸","肉类烹调过程中维生素保存率大小顺序正确的是( )",{"answer":80,"createTime":5,"id":81,"options":82,"question":87,"source":29,"type":30},[],95774960,[83,84,85,86],"僵直、后熟、自溶、腐败","后熟、僵直、自溶、腐败","僵直、自溶、后熟、腐败","自溶、僵直、后熟、腐败","动物被宰杀后,肉一般要经过的四个阶段是( )",{"answer":89,"createTime":5,"id":90,"options":91,"question":96,"source":29,"type":30},[],95774961,[92,93,94,95],"3.0%","10.2%","30.4%","86%","牛乳中蛋白质含量约为( )",{"answer":98,"createTime":5,"id":99,"options":100,"question":106,"source":29,"type":107},[],95774962,[101,102,103,104,105],"食物烹调加工方式","胃排空率","胰岛素反应强度","咀嚼程度","小肠中淀粉酶的含量","食物血糖生成指数的影响因素有 ( )",1]