Vitamin C is most abundant in dark green vegetables, and bean sprouts are rich in vitamin B2, if the bean sprouts, fried spinach, two vitamins can get. Bell peppers are rich in vitamin C, containing carotene in carrots, potato calories, if the three co-fried, the beneficial absorption. In addition, the cooking should not add too much water and water heating, and when cooked, the vegetables in the vitamin can be lost. Use wok cooking, emergency fire, fried foods, so you can maximize preserved food nutrients. Cooked food to eat immediately, a long time, vitamin loss. Vegetables in boiling water, only to bite, but also to the soup, because a lot of vitamin will dissolve in the soup.