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有人会说“我经常吃蔬菜,所以不必担心维生素不足。”其实,维生素是一种脆弱而易受破坏的物质,首先是蔬菜的新鲜度。当蔬菜从产地再到厨房里需很长时间,时间越长,维生素的含量越少。如一盘萝卜丝只要放置30分钟,维生素 C 便有25%会被分解掉。
Someone would say, “I often eat vegetables, so I do not have to worry about lack of vitamins.” In fact, vitamins are a fragile and vulnerable substance, first and foremost the freshness of vegetables. When the vegetables from the place of origin to the kitchen to take a long time, the longer the less vitamin content. If a dish of radish just place 30 minutes, 25% of vitamin C will be broken down.