However, looking from the perspective of modern nutritional science, Li Chin-feng, director of the Graduate Institute of Food Science and Technology at National Taiwan University, opines that these substances contain very little in the way of nutrients, and when used as cooking spices they are added in such small quantities that apart from improving flavor and stimulating the appetite, they do not really provide the body with any nutritional value to speak of.
不過，若以現代營養學來看，台灣大學食品科技研究所所長李錦楓認為，這些材料的營養成份很低，當作烹飪香料使用時，它們的用量很少，除了增加味道、刺激食慾之外，其實已談不上可以提供人體多少營養價值。