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目前,微波炉已开始进入普通家庭。但有不少人担心,使用微波炉烹调食物,会降低食物的营养价值。那么,这种担心有没有科学道理呢?微波炉是一种将电能转换成微波能,再利用微波能加热食物的规代厨房电器。微波具有穿透辐射食物的特点,能使食物内部分子剧烈振动而发热。要知道使用微波炉烹调食物会不会损失营养素,还是让事实来回答这个问题。研究人员曾作过这样的试验:用普通烹调法和微波烹调法烹饪等量食物,然后测定其中雉生素 B1的含量。结果发现,普通烹调法炖牛肉维生素 B1的保存量为70—80%,微波法炖牛肉维生素 B1的保存量为81—86%,烹调猪肉,普通法维生素 B1的
At present, the microwave oven has begun to enter the ordinary family. However, many people worry that the use of microwave cooking food will reduce the nutritional value of food. So, there is no scientific reason to worry about this? Microwave oven is a kind of electric energy into microwave energy, and then use the microwave to heat food regulation kitchen appliances. Microwaves have the characteristics of penetrating radiation food, can make the internal vibration of food molecules and fever. To know whether using microwave cooking food will not lose nutrients, or let the fact to answer this question. Researchers have done such experiments: ordinary cooking and microwave cooking method cooking the same amount of food, and then determine the content of pheasant biotin B1. The results showed that ordinary cooking method stewed beef vitamin B1 preservation of 70-80%, microwave stewed beef vitamin B1 preservation of 81-86%, cooking pork, common law vitamin B1