美食英语之徽菜符离集烧鸡
中国菜品翻译
中国菜名翻译汇总第一部分、头盘餐前小品Appetizers1.各式刺身拼Sashimi Platter2.锅贴Pot Sticker3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot)4.鸡沙律Chicken Salad5.酥炸大虾Fried Prawns6.酥炸生豪Fried Oysters7.酥炸鲜鱿Fried Squid8.海哲分蹄Smoked Jelly Fish9.五香牛展Special Beef10.白云凤爪Chicken Leg11.琥珀合桃House Special Honey Walnuts12.脆皮春卷Spring Rolls13.蜜汁叉烧B.B.Q. Pork第二部分、汤羹类Soup1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck2.红烧鸡丝翅Chicken Shark’s Fin Soup3.竹笙烩生翅Bamboo Shark Fin Soup4.粟米瑶柱羹Corn with Dry Scallops Soup5.竹笙海皇羹Bamboo Seafood Soup6.鸡蓉粟米羹Corn & Chicken Soup7.酸辣汤Hot & Sour Soup8.法国海鲜汤French Style Seafood Soup9.法国杂菜汤French Style Vegetable Soup10.杂锦云吞汤Combination Won Ton Soup11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green13.西葫牛肉羹West Lake Beef Soup14.三丝烩鱼肚Fish Soup15.蝴蝶海参羹Sea Cucumber Soup16.四宝豆腐羹Steam Tofu Soup第三部分、海产品类Seafood一、龙虾蟹类(Lobster, Shrimp, Crab)1.法式咖喱局龙虾French Curry Lobster2.法式芝士牛油局龙虾Cheese Lobster3.上汤局龙虾Special Style Lobster4.蒜茸蒸龙虾Garlic Style Lobster5.豉椒炒肉蟹Crab6.上汤姜葱局蟹Green Onion Crab7.椒盐蟹Spicy Salt Crab8.粉丝咖喱蟹煲Rice Noodle Curry Crab二、虾鲜鱿贝类1.菜远虾球Shrimp with Tender Green2.白灼中虾Boil Shrimp3.点桃虾球Walnut Shrimp4.油泡虾球Crystal Prawn5.柠檬虾球Lemon Prawn6.咕噜虾Sweet & Sour Prawn7.蒜茸蒸虾Steam Prawn w/ Garlic Sauce8.四川虾球Szechuan Shrimp9.豆瓣酱鲜鱿Fresh Squid10.虾龙糊Shrimp w/ Lobster Sauce11.韭王象拔蚌Gold Chive Geoduck12.韭王花枝片Gold Chive Squid13.椒盐鲜鱿Pepper Salt Fresh Squid14.豉汁炒三鲜Mixed Seafood w/ Black Bean Sauce15.马拉盏炒鲜鱿Special Fresh Squid16.碧绿炒带子Tender Green Scallop17.双菇鲜带子Mushroom Fresh Scallop18.豉汁炒大蚬Clam w/ Black Bean Sauce19.姜葱生豪Oyster w/ Ginger, Green Onion20.豉汁炒青口Mussel w/ Black Bean Sauce21.豉汁豆腐蒸带子Tofu Scallop w/ Black Bean Sauce第七部分、素菜类Vegetarian1.豪油冬菇Oyster Sauce Mushroom2.什笙上素Bamboo Vegetable3.红烧豆腐Fried Tofu4.炒素丁Vegetable Roll5.罗汉腐皮卷Vegetable Egg Roll6.素咕噜肉Vegetarian Sweet and Sour7.蒸山水豆腐Steam Tofu8.鲜菇扒菜胆Mushroom Tender Green9.炒杂菜Mixed Green Tender10.清炒芥兰Chinese Green Tender11.盐水菜心Salt Green Tender12.干扁四季豆String Bean Western Style13.上汤芥菜胆Mustard Green Tender第八部分、炒粉、面、饭Rice Plate1.龙虾干烧伊面Lobster Teriyaki Noodle2.上汤龙虾捞面Lobster Noodle3.杨州炒饭Yang Chow Fried Rice4.虾仁炒饭Shrimp Fried Rice5.咸鱼鸡粒炒饭Salted Egg Chicken Fried Rice6.蕃茄牛肉炒饭Tomato w/ Beef Fried Rice7.厨师炒饭House Fried Rice8.生菜丝炒牛肉饭Beef Fried Rice w/ Lettuce9.招牌炒面House Chow Mein10.鸡球炒/煎面Chicken Chow Mein11.蕃茄牛肉炒面Tomato Beef Chow Mein12.海鲜炒/煎面Seafood Chow Mein13.虾子姜葱捞面Ginger Green Onion Noodle14.干烧伊面Teriyaki Noodle15.鸡丝上汤窝面Chicken Noodle Soup16.菜远炒牛河Vegetable Beef Chow Fun17.豉椒排骨炒河Sparerib w/ Black Bean Chow Fun18.星洲炒米粉Singapore Noodle (Hot Spice)19.鸳鸯馒头Shanghai Buns20.上汤水饺Dumpling Soup21.上汤云吞Won Ton soup22.丝苗白饭Steam Rice第九部分、甜品Dessert1.雪哈红莲Bird Nest Red Bean Soup2.椰汁炖雪哈Coconut Bird Nest3.玫瑰红豆沙Red Bean Soup4.椰汁西米露Coconut Tapioca5.百年好合Red Bean Fresh Lily Bulb第十部分、厨师精选Luncheon Special1.酸甜咕噜肉Sweet & Sour Pork2.京都骨Peking Spareribs3.豉椒排骨Sparerbis w/ Black Bean Sauce4.凉瓜排骨Bitter Melon Spareribs5.菜远炒排骨Spareribs w/ Tender Green6.菜远炒牛肉Beef w/ Tender Green7.豉椒炒牛肉Green Pepper Beef w/ Black Bean Sauce8.柠檬牛肉Lemon Beef9.四川牛肉Szechuan Beef10.辣汁炸鸡腿Fried Chicken Leg w/ Hot Sauce11.柠檬鸡球Lemon Chicken12.杂菜鸡球Chicken w/ Mixed Vegetable13.豉椒炒鸡球Chicken w/ Black Sauce14.四川炒鸡球Szechuan Chicken15.咖喱鸡球Curry Chicken16.菜远炒鸡球Chicken w/ Tender Green17.宫保鸡球Kung Pao Chicken18.腰果鸡球Cashew Chicken19.酸甜咕噜鱼Sweet & Sour Fish20.酸甜咕噜虾Sweet & Sour Shrimp21.柠檬炒虾球Lemon Shrimp22.菜远炒虾球Shrimp w/ Vegetable23.四川炒虾球Szechuan Shrimp24.四川炒鲜鱿Szechuan Squid25.豉椒炒鱿Squid w/ Black Bean Sauce26.红烧豆腐Fried Tofu w/ Tender Green27.炒杂菜Mixed Vegetable第十一部分、小菜1.豆腐虾Tofu & Shrimps2.白灼虾Boiled Prawns3.椒盐虾Spicy Slat Prawns4.豉椒虾Black Bean Sauce Prawns5.滑蛋虾Prawns with Eggs6.油泡虾Crystal Prawns7.时菜虾Vegetable Prawns8.四川虾Szechuan Prawns9.茄汁虾Prawns with Ketchup10.豉汁炒蚬Clams Black Bean Sauce11.时菜斑球Vegetable Rock Cod12.豉汁斑球Black Bean Sauce Rock Cod13.椒盐龙利球Pepper Salt Fried Flounder14.香煎鲫鱼Pan Fried Fish15.时菜鲜鱿Vegetable & Squid16.椒盐鲜鱿Salt and Pepper Squid17.豉椒鲜鱿Black Bean Sauce Squid18.酥炸鲜鱿Deep Fried Squid19.四川鸡Szechuan Chicken20.宫保鸡Kung Pao Chicken21.当红炸子鸡Crispy Fried Chicken22.柠檬鸡Lemon Chicken23.腰果鸡Cashew Nuts Chicken24.甜酸鸡Sweet & Sour Chicken25.时菜鸡Vegetable & Chicken26.咖喱鸡Curry Chicken27.豉椒鸡Black Bean Sauce Chicken28.京都上肉排Peking Spareribs29.椒盐肉排Pepper Salt Fried Spareribs30.梅菜扣肉Preserved Vegetable & Pork31.豉汁排骨Black Bean Sauce Spareribs32.时菜排骨Vegetable & Spareribs33.蜜汁叉烧B.B.Q. Pork34.炸菜牛肉Pickled with Beef35.蒙古牛肉Mongolian Beef36.姜葱牛肉Ginger & Green Onion Beef37.豪油牛肉Oyster Sauce Beef38.时菜牛肉Vegetable & Beef39.豆腐牛肉Tofu and Beef40.四川牛肉Szechuan Beef41.柠檬牛肉Lemon Beef42.椒盐牛仔骨Pepper Salted Fried Beef Ribs43.火腩塘虱煲Roasted Pork & Catfish Clay Pot44.东江豆腐煲Tofu in Clay Pot45.海鲜煲Seafood in Clay Pot46.八珍煲Assorted Meat in Clay Pot47.柱侯牛腩煲Stew Beef Basket48.鱼香茄子煲Eggplant in Clay Pot49.虾米粉丝煲Dried Shrimp & Noodle in Clay Pot50.咸鱼鸡豆腐煲Salted Fish & Chicken Tofu in Clay Pot51.蒸山水豆腐Steamed Tofu52.红烧豆腐Braised Tofu53.麻婆豆腐Bean Sauce Tofu54.干烧四季豆Braised Green Bean55.鱼香茄子Braised Egg plant56.蒜茸豆苗Garlic Pea Greens57.豉汁凉瓜black Bean Sauce & Bitter Melon58.上汤芥菜胆Mustard Green59.北菇扒菜胆Mushroom & Vegetable60.清炒时菜Sauted Vegetable61.蒜茸芥兰Garlic & Broccoli62.豪油芥兰Oyster Sauce Broccoli63.豪油北菇Oyster Sauce Mushrooms64.炒什菜Sauted Assorted Vegetable翻译公式而这次在北京的这份讨论稿中，专家们给出了更多的翻译公式（原则）：一、以主料开头的翻译原则1.介绍菜肴的主料和配料主料（名称/形状）+ with + 配料如：白灵菇扣鸭掌Mushrooms with Duck Feet2.介绍菜肴的主料和配汁主料+ with/in + 汤汁（Sauce）如：冰梅凉瓜Bitter Melon in Plum Sauce二、以烹制方法开头的翻译原则1.介绍菜肴的做法和主料做法（动词过去式）+主料（名称/形状）如：火爆腰花Sautéed Pig's Kidney2.介绍菜肴的做法、主料和配料做法（动词过去式）+主料（名称/形状）+ 配料如：地瓜烧肉——Stewed Diced Pork and Sweet Potatoes干豆角回锅肉——Sautéed Spicy Pork with Dried Beans3.介绍菜肴的做法、主料和汤汁做法（动词过去式）+主料（名称/形状）+ with/in +汤汁如：京酱肉丝——Sautéed Shredded Pork in Sweet Bean Sauce雪蛤海皇羹——Snow Clam and Scallop Soup三、以形状或口感开头的翻译原则1.介绍菜肴形状或口感以及主配料形状/口感+ 主料如：脆皮鸡——Crispy Chicken2.介绍菜肴形状或口感、做法及主配料做法（动词过去式）+ 形状/口感+ 主料+ 配料如：小炒黑山羊——Sautéed Sliced Lamb with Pepper and Parsley四、以人名或地名命名的菜肴翻译原则1.介绍菜肴的创始人（发源地）和主料人名（地名）+主料如：麻婆豆腐Mapo Tofu (Stir-Fried Tofu in Hot Sauce)广东点心Cantonese Dim Sum2.介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+主辅料+人名/地名+Style如：北京炒肝——Stewed Liver, Beijing Style 北京炸酱面Noodles with Soy Bean Paste, Beijing Style五、菜单英文译法中汉语拼音的使用原则1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。
安徽宿州符离集烧鸡,英文
many first price
1、中国第一届食品博览会被评为中国名菜，列入《中国名菜谱全国食品总公司 举办的熟食品内部展销会》上名列第一; 2、全国肉禽蛋制品评比会上蝉联部优，荣获第一名; 3、全国禽制品评比会上三联冠荣获名特产品; 4、香港国际食品博览会上被评为金奖; 5、北京中国国际农业博览会上评为名牌产品; 6、中华著名特产专家认定委员会认定为中华著名特产; 7、上海首届绿色产业博览会上被评为金奖;
the culture
the chisken has about two thousand years of history background,we discovered the wellpreserved chicken, in chu tombs and identified the chicken is Red-Cooked Chicken, Fuliji Style
product
chicken factory
We have sold more than one hundred million chickens every year before 2012 and have the value about Six billion yuan.
Welcome to buy
t香料 装入一只纱布袋中，扎紧袋 口，放入锅中，将水烧开， 然后加入糖、盐，调好味， 将炸好的鸡整齐地放入名册 人，用旺火烧开，撇去浮沫， 稍煮5分钟，将锅中鸡上下翻 动一次，盖上锅盖， 改用文火煮4~6小时，以 肉烂脱骨为止。煮鸡的卤汁 应妥善收存，以后再用，老 卤越用越香。香料袋在鸡煮 熟后捞出，下次再煮鸡时再 放入，一般可用2~3次。若制 做1只鸡可用砂锅，香料用量 酌减，也可取些卤汁使用。
介绍家乡安徽(英文)ppt
• Anhui cuisine, of course, is developed from Anhui, which now include Mountain Huang, Jixi and Wuyuan in Anhui province.
Rich natural resources:
slightly spicy and salty heavy oil and sauce
The characteristics of Anhui cuisine
➢ local materials, strict election materials
➢ the fire work original
➢ cooking techniques burn, stewing, smoked, steamed
符离集烧鸡
Red-Cooked Chicken, Fuliji Style
腌鲜桂鱼
Marinate for fresh GUIYU
包公鱼
Plectorhynchus us
云雾肉
Cloud Meat
黄山醉鸽
葫芦鸭
Gourd duck
松仁排骨
Mao Fengxun reeves shad 毛峰熏鲥(shí)鱼
Ham stewed rhizome
shoots 火腿炖鞭笋
Fur bean curd is one of Anhui’s famous cuisine. It also known as Huizhou “Mao tofu”. As the name suggests, it is the specialty local cuisine of the region of Anhui.
符离集烧鸡
符离集烧鸡符离集烧鸡(Red-Cooked Chicken, Fuliji Style)属于安徽沿淮风味，已有千年的历史，产于安徽省宿州市北30里位于京沪铁路大动脉上的符离镇。
烧鸡起源有几种版本，近代版本是最早在煮熟后要抹上一层红曲，故而过去不叫烧鸡而叫红鸡，然后在学习了道口烧鸡的基础上几经改进提高，逐渐形成现在的符离集烧鸡。
其与道口鸡所不同处，主要在于香料。
这种烧鸡以管、魏、韩三家的制品最为出名，被列入中国名肴之林，现如今更有徽香源公司坚持“千年符离集，一脉徽香源”的理念坚持发展烧鸡产业做法∙1.活鸡宰杀放尽血水，过沸水焯烫、去毛、洗净，从腹腔剖开，取出嗉囊，用水洗净。
∙2.用刀背敲断大腿骨，把两只腿交叉塞入鸡腹内。
∙3.鸡的左右肋下用尖刀各刺一开口。
∙4.将两边的翅膀从开口中塞入，只留后半部在外，将塞好的鸡置于阴凉通风处阴干4小时，赶时间的同志，这个阴干的过程可用吹风机的低温风来完成，这样只需15-20分钟，但一般建议还是自然风干的好，因为鸡在宰杀完毕后，需要一个自然排酸的过程，排酸的鸡肉口感更好，肉质更烂；。
∙5.取20克麦芽糖饴置于碗中，将阴干的鸡表面均匀的刷上糖饴，注意边边角角的地方都要刷到，如果没有糖饴，可用8克蜂蜜加12克水调匀后代替，但相应的在下一步卤煮的时候要加入8-10克的糖。
∙6.锅内倒油，大火烧至七成热时，改小火，下入鸡，炸至通体金黄，家里有直身吊锅的，用那个炸比用炒锅炸要好，因为油更深，可以将鸡全部淹入油中浸炸，这样表皮上色更均匀，象我这样用炒锅炸的，只能不停用将油用锅铲浇在鸡身上，并且过几分钟还要将鸡翻个身，或左或右或上或下，这样才能每一面都炸到，但也免不了受热不均，贴着锅底的地方还是会比其它地方的颜色要深。
∙7.将炸好的鸡捞出滤干油分备用。
∙8.将所需卤料混合置于碗中。
∙9.用棉布或纱布包起扎紧。
∙10.取一大砂锅，倒入半锅水，下入卤料包、盐、倒入剩余的糖饴。
∙11.然后加入生姜、料酒、老抽、猪油，大火煮沸。
中国传统美食英文介绍
Chinese traditional
food
Chinese Eight Cuisines
Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan Cuisine Anhui Cuisine
sauce(古老肉),golden roasted suckling pig(烧乳 猪)
Fujian Cuisine
Jiangsu Cuisine
Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. Famous dishes:
Shandong Cuisine
ShangdongCuisine is known for its excellent Seafood dishes and delicious soup. Character:clear,smell
crisp,tender
Famous dishes:scallion flavoured
Famous dishes: Earthen Pot,
Fuliji Chicken(符离集烧鸡)
Lake Sour Fish(西湖醋鱼), Beggar‘s Chicken (叫花鸡)
Hunan Cuisine
• Known
for sour and spicy dishes by adding various kinds of seasonings. • Adopting a wide variety of techniques. Famous dishes: Fried Fish Slices,
安徽菜英文PPT
Snow winter pheasant • Snow winter pheasant is anhui traditional seasonal dishes ,which is made of flesh thick tender,the hengshan pheasant.And the ingredients is cabbage, winter bamboo shoot. It tastes fresh and fragrant.
（符离集烧鸡 ）
Stewed soft shell turtle with ham (火腿炖甲鱼) “清炖马蹄鳖
Jixi yipin hot pot （绩溪一品锅）
Fu Liji Braised Chicken （符离集烧鸡）
Mao Fengxun Reeves Shad ( 毛峰熏鲥鱼） Wuw ei Smok eD Duck (无为 熏鸡 ）
Bao Gong Fish This dish is cold dish, fish is seasoned by vinegar flavor and small fire burning stewing for a long time, finally get crisp bone and tender meat, very delicious
Finalቤተ መጻሕፍቲ ባይዱy,you make it.
You are unable to eat them. There are many ways to eat egg dumplings.
Here are some ways to eat egg dumplings.
妈妈，我也要吃安徽菜 ……|…… ………… …… 欲辩已忘 言
安徽美食English介绍PPT(共12页)
Anhui cuisine and Huizhou merchants in Ming and Qing Dynasties has a very close relationship, which contains the rich traditional culture of Anhui, with the development of Huizhou merchants, Anhui cuisine spread all over the country metropolis.
---徽菜是中国著名的八大菜系之一
Anhui Cuisine has a profound cultural background, is one o f the shining pearl in China’s food culture treasure ---徽菜具有深厚的文化底蕴，是中国饮食文化宝库中一颗璀 璨的明珠 Anhui Cuisine including the south of Anhui and Huaibei ,fea tures along the river ---徽菜包括皖南，沿江和淮北特色
--- 徽州因处于两种气候交接地带，物产特 别丰富。黄山植物就有就有1470多种，其 中不少可以食用
Wild animals, habitat and mountain interest, the huizhou is mountainous, type is more. Game, constitute the main cuisine unique seasoning.
徽菜与明清徽商的活动有着非常密切的联系，蕴藏着丰
富的安徽传统文化，徽菜随徽商发展到全国各大都市。
a
Huizhou is located in the two kinds of climate border area, so the products particularly rich
徽菜英语介绍
promoted the development of local tourism
6
Sum up
Sum up
As one of the eight major cuisines in China, Huizhou cuisine has unique local characteristics and
Smellyh after special curing and treatment, showing a unique stench, after cooking, the fish meat is fresh and tender, delicious
The
characterist
2
ics of
Huizhou
cuisine
The characteristics of Huizhou cuisine
The selection of materials is rigorous：Huizhou cuisine pays attention to the freshness
4
skills of Huizhou
cuisine
The cooking skills of Huizhou cuisine
Unique cooking utensils
There are a variety of cooking utensils in Huizhou cuisine, including casseroles, iron pots, bamboo tubes and so on. Different utensils are suitable for different dishes and cooking methods
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名菜之一
符离集烧鸡
一、Name: Roasted chicken, fuliji style
二、典故(Origin):
符离集烧鸡已有60多年的历史。
其与
道口烧鸡(Red-Cooked Chicken,Daokou
Style)所不同处，主要在于香料(spices)上，被列入我国名肴之林。
据载，清乾隆二十二年（公元1757年），乾隆皇帝第二次南巡，宿州知州张开仕进贡符离集卤鸡，乾隆帝品尝后称赞不已。
这就是古符离县贡鸡(chicken as tribute)之说。
1951年，政府组织烧鸡生产互助组，同时将各种品牌烧鸡统一定名为“符离集烧鸡”，符离集烧鸡由此开始不断发展壮大，与德州扒鸡(Braised Chicken,Dezhou Style)、道口烧鸡、沟帮子烧鸡并称为中华四大名鸡。
三、Related:
1956年5月，在北京举办的全国食品展销会(exihibition)上，符离集烧鸡以其色、香(fragrance)、味、形(shape)俱佳的特点名列前茅。
1980年在全国食品总公司举办的熟食品(deil)内部展销会上又名列第一。
1983年，符离集烧鸡罐头厂(Canned Foodstuffs Factory)试产成功，既保持了符离集烧鸡色佳味美的特点，又具有罐头的特殊风味。
烧鸡和烧鸡罐头不仅远销北京、上海、南京、天津、哈尔滨、四川等地20多个省市自治区，而且大量出口创汇(earn foreign exchange through exports)。
现在符离集已成为名符其实的“烧鸡镇”(town of roasted chicken)。
全镇有国营集体生产厂家10余个，个体、连户烧鸡经营者数百家，从业人员数千人，每天上市烧鸡万余只，每逢节假日还成倍增加。
四、原料(ingredients)及做法（way for cooki ng）
原料：
肥鸡10只熟硝(cooked nitroglycerin)15
克盐150克香料(川椒(Fagara)、茴香
(fennel)、良姜、丁香(clove)、白芷
(angelica))共约35克糖、生油适量
制作过程(procedures)：
1.宰杀煺毛(unhair)：将鸡宰杀后，将鸡
的老皮（old skin）刮(shave)掉。
2.油炸(fry)烹煮：先用糖抹遍(put on)鸡身。
然后投入热生油(unboiled oil)
锅炸到皮呈金黄色(Golden yellow)捞出。
随即在另一锅内，倒上老卤(master sauce)和香料(香料用布袋装好扎紧)、盐及适量水烧沸，再将鸡和熟硝一起放入，先用大火烧煮，再转小火焖酥，新鸡约煮1小时，隔年鸡需煮2～3小时。
煮时，
为防止一面熟一面不熟（half-cooked），原先要进行翻动(turn over)，现已加以改进，既不翻动，也不加盖，只用铝丝(aluminium wire)篦子压住鸡身。
这样既可保持鸡的完整(completely)，又不致产生此熟彼不熟的现象。
五、特点：
香气扑鼻诱人（tempting），色佳味美，肉质白嫩(tender white)，肥而不腻(fat not rich)，骨酥，嚼之即碎(chew up)，有余香(lasting frangrance)，如在出锅后趁热轻轻提起鸡腿一抖，鸡肉便会全部脱落而骨架(bones)相连(connected)。
六：营养成分(nutritions)：
鸡：鸡肉富有营养，有滋补养身的作用。
鸡肉中蛋白质的含量比例很高，而且消化率高.
能量(energy)24732.5千卡蛋白质(protein)1933.32克脂肪(fat)1742.78克碳水化合物(carbohydrate)339.33克膳食纤维(dietary fiber)10.79克维生素A4815.91微克胡萝卜素95.8微克硫胺素5.24毫克核黄素9.49毫克烟酸564.98毫克维生素C1.55毫克维生素E(Vitamin E)404.81毫克钙(calcium)1097.19毫克磷(phosphor)15759.59毫克。