Different tastes of sweet, bitter and spicy tastes

Different tastes of sweet, bitter and spicy tastes

Sour, sweet, bitter, spicy, salty. food has a variety of flavors.

These rich flavors make our every meal a colorful experience.

Have you ever thought that the different tastes of food also mean different nutrition?

Let’s take a look at the acid, sweet, bitter, spicy, salty. What kind of nutrition is represented by different flavors of food.

  acid.

Naturally sour foods are mainly fruits, and these fresh sourness is brought about by the organic acids that are unique to the fruit.

The most abundant acids in fruits are citric acid and malic acid.

Citric acid is mainly distributed in citrus fruits, strawberries, pineapples, pomegranates and other fruits; malic acid is mainly distributed in fruits such as apples, and citric acid and malic acid are found in fruits such as cherries, apricots and peaches.

These organic acids play an important role in regulating body fluid balance.

Vitamin C also has a slight sour taste, and vitamin C is more stable in an acidic environment, so many vitamin C fruits have a sour taste.

  sweet.

The sweetness of the food is provided by various types of sugar.

These relatively simple carbides are the cleanest and most direct source of energy.

Some amino acids also have sweet tastes such as glycine, alanine, serine, lysine, methionine, hydroxyproline and the like.

These amino acids are an important part of synthetic proteins and play an important role in human growth and development.

  Bitter.

Most of the taste of bitter foods is produced by plant compounds in foods, mostly polyphenols.

Free radical research found that typical substances are strong antioxidants, which have the effects of inhibiting coronary heart disease, atherosclerosis, eliminating free radicals, and fighting cancer and inflammation.

  hot.

The spicy taste in food is generally provided by capsaicin or an alternative sulphide.

Studies have shown that capsaicin has excellent analgesic effects, and can also improve metabolism, transform fat burning, and lose weight.

The spicy taste of garlic, onions and other foods is produced by alternative sulphides.

These sulfides have a strong bactericidal and anti-inflammatory effect, which can prevent influenza and promote metabolism and other health effects.

  salty.

Naturally salty foods generally contain sodium and potassium ions of calcium carbonate.

The balance between sodium and potassium ions is important for maintaining the osmotic pressure of the body and the normal work of the nerves.

The umami is a complex taste.

Common mushrooms, chicken and other amino acid-containing amino acids, such as glutamic acid, aspartic acid, glutamine.

Eating more natural and umami-rich foods is very beneficial for supplementing these essential amino acids.

However, it should be noted that when cooking these foods, it is not necessary to add MSG, chicken essence and other flavorings.

  Fragrant.

Some foods naturally have a scent, which is caused by the aromatic substances in the food.

Some foods also emit aroma when heated, because some substances produced by the decomposition of proteins after heating, like nucleotides.

These scented substances stimulate the secretion of gastric juice and increase appetite.

  smelly.

Odor is often a sign of food corruption.

This is because harmful bacteria can decompose proteins in food and produce bad odor.

However, some “smelly foods” are also delicious. After fermentation by beneficial bacteria, the protein will be decomposed into various amino acids, which is more conducive to digestion, such as stinky tofu and other foods.