论文部分内容阅读
烹调时,人们最担心营养受损的莫过于蔬菜了。蔬菜可以炒,可以煮,可以蒸,可以凉拌……到底哪种方法更有利于保存其中的营养,有利于多吃蔬菜,以及预防各种疾病呢?炒烧热油,炝锅,加入蔬菜翻炒,熟了立刻盛出。优点是各种蔬菜都可使用,炒后蔬菜体积大幅度缩小,能帮助一天吃到一斤蔬菜,营养素损失率相对较低。缺点是需要较多的油才能达到较好的口感,对健康不利。如果烹调时没有控制好油温,油脂过热
When cooking, people are most worried about nutritional damage than vegetables. Vegetables can be fried, you can cook, you can steamed, you can cold ... In the end which method is more conducive to saving the nutrition which is conducive to eat more vegetables, and prevent various diseases? Fried hot oil, stir fry pot, add vegetables Fried, cooked immediately Sheng. The advantage is that all kinds of vegetables can be used, the volume of vegetables drastically reduced, can help a day to eat a pound of vegetables, the nutrient loss rate is relatively low. The disadvantage is the need for more oil to achieve better taste, which is bad for health. If cooking oil temperature is not controlled, the oil overheated