Everyone has to eat every day, and according to scientific surveys, a person eats about 50 tons of food every day. Eat something every day, and as you get older, people still eat quite a lot of food. Especially after the material life becomes better, people can also eat a variety of foods, and eating has become a thing that people care about.
In cooking, people will also pay attention to the nutrition of food. Just like the other day someone asked, "Is it that the longer you stir-fry, the more nutrients will be lost from food?" ”
In fact, this is a misunderstanding that many people have. In cooking and stir-frying, there are many cooking methods, such as steaming, boiling, stewing, stir-frying, roasting, frying, frying, blanching and so on. No matter which cooking method here, after cooking, it will destroy the cellular structure of the food itself.
So as to let the nutrients in the food lose, like according to the Chinese Nutrition Society's recommendations, we should each eat about half a kilogram of green leafy vegetables every day. In the process of heating green leafy vegetables, even if it is very healthy steaming, boiling, stewing, and blanching, it will also cause a part of the loss of nutrients.
At this time, the loss of vitamin B and vitamin C. But it is not that the longer everyone understands, the nutrients in it will be gone. Some nutrients will also be in the vegetable soup, such as when you fry carrots alone, you will find that after frying, the vegetable soup is orange, the same color as the carrot itself.
This is because carotene runs into the vegetable soup, and vitamin C, it will not disappear for no reason. When we cook the vitamin C contained in it, there is still vitamin C in the vegetables. Usually, after the food is fried, at least half of the vitamin C can be retained.
Most importantly, for foods rich in lycopene, heating is more conducive to people absorbing the ingredients. In a study, it was found that if the lycopene-rich food can be heated to 88 degrees Celsius and cooked for about half an hour, the final lycopene content will increase by about 35% compared with before.
For example, the pumpkin and tomatoes that everyone often eats are heated, and lycopene is more conducive to the body's digestion and absorption. There is also a well-known protein, the protein in the egg belongs to the high-quality protein, and its proportion is the closest to the proportion of the human body. If not eaten raw, salmonella tends to be found in egg foods.
By heating it up at high temperatures, it can be killed. But you don't have to worry, the nutrients will be lost after the egg is heated. Even if the protein in it changes in structure after heating, it will not affect the digestion of protein in the human body in the end.
Friends, which way do you use when you stir-fry? Do you think nutrient loss has something to do with cooking time? Leave a comment below to share with our dietitians.