Post by beauty on Mar 3, 2012 22:49:31 GMT -5
Washing vegetables is best not to use the blisters
Improper food processing methods resulting in the loss of nutrition
Cooking allows the food a better taste, get rid of harmful substances, and to promote digestion and absorption. However, in the process of our vegetables, cutting vegetables, cooking, they will inevitably lose some nutrients, especially vitamins and minerals.
Do the staple food, wash rice, steaming process, make the rice in the water-soluble vitamins such as B1, B2, niacin and minerals lost. Wash rice scrub the number the more the longer the soaking time, the nutrients lost more. Some people like to eat the the floods meal about to meters cook half cooked floods out and discarded rice soup and then steamed in a steamer. This way, rice, rice, thiamin, riboflavin, niacin preservation rate was only about 17-33%, 50% and 24%. Rather than the retention rate was 62% of the discarded rice soup, steamed rice, thiamine, niacin, 30%, Riboflavin 100%. Flour after heat treatment, the less nutrient loss. Preservation rate of the boiled noodles in the above-mentioned three kinds of nutrients up to 70%; best saved Nutrition is the cornmeal buns, the preservation of the three kinds of nutrients can be close to 100%.
Fried vegetables, emergency fire fried foods less loss of nutrients, the vitamins in vegetables can save 60-70%, carotene preservation rate in more than 80%. We do dumplings, often vegetables in boiling water after minced, Ji Zhi, which makes vitamin loss rate as high as 80%. In addition, many vegetables, they like to soak for some time, which also caused vegetables, vitamin C and B vitamins losses. Principle of reasonable processing of vegetables is: the best water rinse, not soak in water; cooking to open water and then with eating vegetable pot, soup and vegetables; the Cheuk dishes placed in boiling water to minimize the time of the vegetables in water, Cheuk finished dishes not excessive to squeeze one of the water. Wash some meat, such as chickens, ducks, water temperature is best not to be too high, thus preventing the fat soluble in water, and reduce its nutritional value. Wash catfish, loach, etc., be careful not to wash away the sticky substance on its surface, because it is a glial nutrients.
In addition, the shape of the greater of the processing of raw materials more conducive to the protection of which nutrients when the vegetable not too broken, too small, otherwise, excessive nutrients in contact with air easily oxidized, resulting in a certain nutrient loss.
View from the meat cooking methods, deep-fried for the loss of vitamin. Lost in the deep-fried such as vitamin B1, 45%, boiled for 42%, simmered for 30%; the loss of vitamin B2 were 43%, 18%, 10%. Many vitamins are soluble in water, such as beef stew nutritional retention rate was 56%, of which 44% is contained in the soup. Vitamin pork fried pork to save the most fried and steamed save less; fried liver vitamin save high halogen liver; vitamin B1, vitamin B2 and niacin caused when the meat pickled loss small, only about 1% -5%.
giftsorg.blogspot.com/
Improper food processing methods resulting in the loss of nutrition
Cooking allows the food a better taste, get rid of harmful substances, and to promote digestion and absorption. However, in the process of our vegetables, cutting vegetables, cooking, they will inevitably lose some nutrients, especially vitamins and minerals.
Do the staple food, wash rice, steaming process, make the rice in the water-soluble vitamins such as B1, B2, niacin and minerals lost. Wash rice scrub the number the more the longer the soaking time, the nutrients lost more. Some people like to eat the the floods meal about to meters cook half cooked floods out and discarded rice soup and then steamed in a steamer. This way, rice, rice, thiamin, riboflavin, niacin preservation rate was only about 17-33%, 50% and 24%. Rather than the retention rate was 62% of the discarded rice soup, steamed rice, thiamine, niacin, 30%, Riboflavin 100%. Flour after heat treatment, the less nutrient loss. Preservation rate of the boiled noodles in the above-mentioned three kinds of nutrients up to 70%; best saved Nutrition is the cornmeal buns, the preservation of the three kinds of nutrients can be close to 100%.
Fried vegetables, emergency fire fried foods less loss of nutrients, the vitamins in vegetables can save 60-70%, carotene preservation rate in more than 80%. We do dumplings, often vegetables in boiling water after minced, Ji Zhi, which makes vitamin loss rate as high as 80%. In addition, many vegetables, they like to soak for some time, which also caused vegetables, vitamin C and B vitamins losses. Principle of reasonable processing of vegetables is: the best water rinse, not soak in water; cooking to open water and then with eating vegetable pot, soup and vegetables; the Cheuk dishes placed in boiling water to minimize the time of the vegetables in water, Cheuk finished dishes not excessive to squeeze one of the water. Wash some meat, such as chickens, ducks, water temperature is best not to be too high, thus preventing the fat soluble in water, and reduce its nutritional value. Wash catfish, loach, etc., be careful not to wash away the sticky substance on its surface, because it is a glial nutrients.
In addition, the shape of the greater of the processing of raw materials more conducive to the protection of which nutrients when the vegetable not too broken, too small, otherwise, excessive nutrients in contact with air easily oxidized, resulting in a certain nutrient loss.
View from the meat cooking methods, deep-fried for the loss of vitamin. Lost in the deep-fried such as vitamin B1, 45%, boiled for 42%, simmered for 30%; the loss of vitamin B2 were 43%, 18%, 10%. Many vitamins are soluble in water, such as beef stew nutritional retention rate was 56%, of which 44% is contained in the soup. Vitamin pork fried pork to save the most fried and steamed save less; fried liver vitamin save high halogen liver; vitamin B1, vitamin B2 and niacin caused when the meat pickled loss small, only about 1% -5%.
giftsorg.blogspot.com/