Cookies.Biscuits.Ginger cookies, digestive biscuits, soda biscuits...All sorts of flavors and varieties of biscuits can fully occupy several shelves in the supermarket.Faced with so many different types of biscuits, do you know how to choose the healthiest ones?1,

Flour.To make the biscuits particularly crispy, the key is to choose "low-gluten flour," which means wheat flour with less protein.So, biscuits are low-protein foods; they have less protein content than steamed buns.2,Oils.In biscuit production, ordinary vegetable oils are relatively better;while animal fats like beef tallow, pork lard, and butter with higher saturated fat content have lower nutritional value;and "shortening," "vegetable cream," and "hydrogenated vegetable oil" containing trans fatty acids are the least beneficial to health.3,Sugar.Whether it's white sugar or grape syrup, malt syrup, corn syrup, or "starch syrup," they all contain energy in simple sugars, with the same health effects.

Be cautious of companies claiming their products are "no-sugar foods" when using other syrups instead of white sugar.4,Other ingredients.The various flavors of biscuits mostly come from flavoring and coloring agents.The more flavors and novel the taste, the less healthy they might be.To save costs, chocolate biscuits may contain imitation chocolate made from palm kernel oil, which often contains trans fatty acids.Leavening agents are essential components in many biscuit products, making them crispy and pleasant to eat,such as waffles and soda crackers.These may contain aluminum, which could promote Alzheimer's disease when consumed in excess.Therefore, to choose the healthiest biscuits, focus on selecting those with a milder taste and lower fat content.The tastiness is evident upon tasting; choosing less-oily varieties can be more challenging.

The simplest method is to opt for softer biscuits, like the traditional "animal biscuits" or "calcium-rich biscuits."Alternatively, wrap a biscuit in a piece of white kitchen paper, press it with a heavy object for 20 minutes,and check how much oil has soaked into the paper.The more oil on the paper, the higher the fat content.In general, biscuits containing vegetables, mild flavors, and lower fat are healthier.Honey, orMolasses.Corn syrup, "starch syrup", "corn"syrup," are all simple sugars with the same energy content and health effects.Be cautious of some companies claiming their "no sugar" products after replacing white sugar with other syrups.4. Other ingredients.

Various flavors in cookies mainly come from flavorings and food coloring.The more diverse and novel the taste, the less healthy it may be.To save for convenience and reduce costs,chocolatecookies might use imitation chocolate made from hydrogenated vegetable oil, which often contains trans fats.Leavening agents are essential in many cookies to make them crispy and delicious.

Waffles, crackers,etc., are typical examples.They may contain aluminum, excessive consumption of which can promote the occurrence of Alzheimer's disease.Therefore, to choose the healthiest cookies, the key is to opt for those with milder flavors and lower fat content.Whether a flavor is mild or not can be judged by taste, but choosing less oily varieties requires more effort.The simplest way is to choose harder cookies, like "animal crackers" or "calcium milk biscuits".

Or wrap a cookie in a white cloth and press it with something heavy for 20 minutes; the amount of oil on the paper indicates its fat content.The more oil there is, the higher the fat content.In general, cookies containing vegetables, mild sweetness and lower fat content are healthier.Or wrap the cookies in a white paper towel and press with a heavy object for 20 minutes to see how much oil remains on the paper.The more oil on the paper, the higher the fat content.In general, cookies containing vegetables, milder salt and sugar, and lower fat content are healthier.