The cooking method is not right and the vegetables will not have nutrition

One, the staple food:

1. Wash rice: When many families often wash rice, often unconsciously increase the number of rice, and as long as possible to extend the soaking time, that the pesticide contained in this rice can be washed away. However, you should know that insoluble vitamins and inorganic salts in staple foods such as rice and noodles are vulnerable to loss. If rice is washed for a long time and soaked, the more nutrients it loses.

2. Congee, Steamed Steamed Bun: When porridge or steamed buns are used, many people like to add some alkali in it, but they do not know that this is a superfluous behavior. Home base can cause vitamin B1 and vitamin C damage.

3. Fried fritters: like soymilk and fritters are our regular breakfast mix, but fritters are the most unhealthy breakfast. Due to the addition of alkali and high-temperature frying, vitamin b2 and vitamin c suffer a loss of about 50%. Vitamin b1 is almost lost. Exhausted.

4. Make noodles: Lolian loses more nutrients than noodles.

Therefore, when serving as a staple food, it is not appropriate to use methods such as frying, boiled, and fishing. Beware of less loss of nutrients, it is better to use steamed and baked food.

Second, non-staple food:

Cold salad: Many people like to chop cucumber or slice and eat it cold, especially in the summer, add a little sugar and put it for an hour or two. But in this two-hour period, the loss of vitamins was 33%-35%; for 3 hours, the loss was 41%-49%.

Steaming: When doing non-staple food, in order to avoid food deformation and destroy the flavor of food, many people like to use steam heating, although the shape of the food is preserved, but it will cause some of the vitamin b to be destroyed.

Frying: It is a favorite cooking method for modern people to stir fry with rapid fire. However, high temperature not only causes a large loss of vitamin c, but also causes no loss of other nutrients. If you add too much water, a lot of vitamins dissolve in the water, do not eat soup, vitamins will be lost. Especially if the vegetables are boiled first and then the vegetable juice is squeezed out and fried, the loss of vitamins and inorganic salts is even more serious. When cooking, the salt should not be placed prematurely, and it is better to use starch to thicken it, because starch has a good protective effect on vitamin c.

Frying: Frying is the use of a small amount of oil to fast-fried foods, such as fried eggs, fried shrimp cakes, etc., but because of its short time, the loss of nutrients in food is not large. The frying is to put the food into a lot of high-temperature oil to heat for a long time, so all the nutrition suffers a heavy loss, the protein will be deteriorated and the nutritional value will be reduced, and the fat will be destroyed and lose its function, and even prevent the absorption of vitamin A. The substance. In order to preserve protein and vitamins, paste paste is often used as the best remedy.

Boil: Heat the vegetables together with the water. The cooking method may be mistaken by many people as a healthy way of cooking. However, vitamins in vegetables are generally water-soluble vitamins. Cooking vegetables with water will lead to water-soluble vitamins in vegetables. Inorganic salts dissolve in water, causing partial hydrolysis of carbohydrates and proteins. Therefore, when eating such dishes, it is best to eat together with soup, or use fresh soup as a recipe for some dishes. When boiled soup should be boiled water, the time should be short.

Smoked: This type of food is usually dominated by meat, which can cause considerable damage to vitamins a, b, and c. After meat and fish are smoked and baked, incomplete combustion of fat and incomplete decomposition of starch after heating can produce carcinogenic substances.