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久存蔬菜新鲜的青菜,买来存在家里不吃,便会慢慢损失其中的维生素,如菠菜在20℃时,维生素 C 损失达84%。若要保存蔬菜,应在避光、通风、干燥的地方贮存。丢弃含维生素最丰富的部分例如豆芽,有人喜欢只吃上面的芽,而将豆子丢掉。事实上,豆中含维生素 C 比芽的部分多2～3倍。再如做饺馅时为方便包馅常常把菜汁挤掉,但这样却会使维生素损失70%以上。正确的方法是,切
Long-lived vegetables Fresh vegetables, bought home to eat, they will slowly lose one of the vitamins, such as spinach at 20 ℃, vitamin C loss of up to 84%. Store vegetables in a dark, well-ventilated, dry place. Discard the most abundant parts of vitamins such as bean sprouts, some people like to eat only the above buds, and beans will be discarded. In fact, the beans contain vitamin C than the bud part of 2 to 3 times. Another example is the dumpling stuffing for the convenience of stuffing often squeezed juice, but this will make vitamins loss of more than 70%. The right way is to cut it