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Nutrients. 2022 Dec 22;15(1):45. doi: 10.3390/nu15010045.
Large variability exists in ingredient selection and preparation of home prepared infant purees and there is a lack of data on nutritional quality in comparison to commercially prepared purees. This work had two aims. Study 1 compared the nutritional value of commercially prepared and home prepared infant purees. Food profiles from national food composition databases were used as a proxy for home prepared puree and served as the benchmark for the commercially prepared infant purees. Study 2 focused on a subset of produce that underwent molecular weight analysis to determine differences in carbohydrate profiles. Eighty-eight percent of the measurable micronutrients fell within or above the home prepared norm range with micronutrients falling below the range explained by differences in soil and growing conditions. Physicochemical characterization showed similar carbohydrate profiles with >90% of the carbohydrate fraction in the water extract constituted by low molecular weight sugars for purees produced with home preparation and commercial preparation. The estimated glycemic load (eGL) showed comparable potential impact on blood sugar levels with all purees having a low eGL (<10 glucose equivalent). In conclusion, these data suggest that both preparations provide similar micronutrient density and carbohydrate profiles.
在家自制婴儿泥的成分选择和制备存在很大的差异，与商业制备的婴儿泥相比，其营养质量的数据也很缺乏。这项工作有两个目的。研究 1 比较了商业制备和家庭自制婴儿泥的营养价值。使用国家食物成分数据库中的食物图谱作为家庭自制泥的替代品，并作为商业制备婴儿泥的基准。研究 2 主要关注经过分子量分析的部分农产品，以确定碳水化合物图谱的差异。可测量的微量营养素中有 88%在家庭自制范围内或以上，而低于该范围的微量营养素则可以用土壤和生长条件的差异来解释。物理化学特性表明，碳水化合物图谱相似，在家制备和商业制备的婴儿泥中，水提取物中超过 90%的碳水化合物部分由低分子量糖组成。估计血糖负荷（eGL）表明，所有的婴儿泥都具有低的 eGL（<10 葡萄糖当量），对血糖水平的潜在影响相似。总之，这些数据表明，两种制备方法提供了相似的微量营养素密度和碳水化合物图谱。
