The "ingredient party" mother looked over - there are thousands of nutrients, why is this lacking, that kind of can not eat more? The experts arrive and talk to you all.
When the baby is close to 6 months old, the mother will be eager to turn on her own "chef mode". Careful preparation of nutritious and delicious complementary foods has become an important part of mom's schedule.
However, many mothers may ignore the problem of nutrient loss in complementary foods. The nutritional value of complementary foods depends not only on the ingredients, but also has a great impact on the cooking method. The method is not right, the nutrition will easily run out, and the taste will become worse.
So, how to avoid the "tragedy" of carefully prepared complementary foods and finally nutrient loss? Check out the expert's "tips"
This is a nutritious food supplement, and moms must see it!
Knock on the blackboard! How can I tell if food is fresh?
The freshness of food can be judged from the three indicators of appearance and sense, nutrients and food composition.
However, in daily life, it is still difficult to judge whether nutrients have been lost.
So, which nutrients are easier to lose? Come and copy the homework!
Polyunsaturated fatty acids:
Foods with polyunsaturated fatty acids contain raw materials for DHA or synthetic DHA, such as fish oil of animal origin, and flaxseed oil of plant origin, algal oil, and so on.
High-temperature frying can break polyunsaturated fatty acids into small molecules, and prolonged contact with oxygen can cause this nutrient to oxidize and deteriorate.
♀️ Present in these foods: edible oils, nuts and aquatic products.
♀️ Correct cooking method: Reduce frying; it is best to seal and store in the dark.
folic acid:
Folic acid, also known as vitamin B9, is a water-soluble vitamin. Since this vitamin was originally extracted by Mitchell from spinach leaves, it is called folic acid.
Folic acid is an essential substance for embryonic development and growth. Humans themselves cannot synthesize folic acid and can only be ingested exogenously.
Folic acid is afraid of heat, easily soluble in water, and will be lost a lot after cooking for a long time and at high temperatures.
♀️ Present in these foods: broccoli, carrots, pumpkins, oats, etc.
♀️ Correct cooking method: It is best to cook foods with high folic acid content by steaming, high heat and stir-frying, and it is also good to cook them with a small amount of water.
B vitamins:
B vitamins are water-soluble vitamins.
The identity of water-soluble vitamins means that B vitamins will not be stored in the body, will be quickly excreted from the body, ingestion is not easy to poison, but also need to maintain a suitable intake for a long time, otherwise it will be lacking.
♀️ Present in these foods: corn, potatoes, sweet potatoes, tomatoes, egg yolks, chicken, etc.
♀️ Correct cooking method: Alkali is the natural enemy of B vitamins, so whether it is cooking porridge, noodles or cured meat, do not add alkali; boil porridge and soup for too long.
vitamin C:
Vitamin C is a water-soluble vitamin, which is a nutrient that is extremely water-soluble and easily destroyed at high temperatures.
♀️ Present in these foods: Cabbage, rape, celery, bitter melon, cauliflower, lotus root, etc.
♀️ Correct cooking method: it should be fried quickly and blanched quickly.
