The longer the stir fry, the more nutrients are lost

Cooking does destroy the cellular structure of food, allowing nutrients to flow out, and some nutrients are more sensitive to heat, so frying and frying any kind of cooking will damage this part of the nutrients. At the same time, some vitamins and minerals will be dissolved in the soup little by little, and the longer the loss, the more they will be lost.

The longer the stir-fry time, the more nutrients will be lost, especially some water-soluble vitamins (such as vitamin C, B vitamins) are very easy to lose during long-term cooking. However, this does not mean that all vegetables should be eaten raw. Although eating raw vegetables can better retain the nutrients in vegetables, such as vitamin C and some anti-cancer ingredients.

But nutrients don't die. For example, vitamin C, which is sensitive to heat and dissolves in water, generally retains more than half of the vitamin C after a serving of vegetables is cooked. What's more, a lot of nutrients are hot or not, it's all there, and it's all there

For example, proteins, sugars, fats, etc., may undergo structural changes, oxidation or something when exposed to high temperatures, but it does not affect their absorption after entering the body.

You must know that being able to use fire and cooking is an advanced skill that we humans have evolved with great difficulty, and there is really no need to deliberately eat raw in order to retain nutrients. Still,The suggestion of not stir-frying for too long is still good, it is cooked just right, but it is a technical job. When cooking vegetables at will, especially leafy vegetables, it is best not to take too long, it is better to use 3 5 minutes, and it is not suitable to use stir-frying, roasting, frying, etc., and it is better to use light cooking techniques

While eating vegetables raw may preserve more of their original nutrients, some vegetables that need to be cooked will trigger better nutrients, such as tomatoes and carrots. The lycopene contained in tomatoes is fully released after cooking, which is more conducive to absorption, even if a small amount of vitamins may be lost, but more lycopene can be obtained, so the benefits outweigh the disadvantages. Carrots are rich in vitamin A, carotene, which are water-soluble vitamins, and if cooked for a while, they will fully dissolve in cooking oil to stimulate more nutrients.

The temperature and time of cooking have a great impact on the nutrition of food, especially water-soluble vitamins such as vitamin C, once heated, the loss cannot be avoided, and the higher the temperature, the longer the time, the greater the loss. Although eating raw fruits and vegetables such as cucumbers and tomatoes can get more vitamins, there are still many foods that are difficult to swallow without cooking. In addition, in addition to making the food taste better, the most important thing is to remove the threat to health caused by microbial contamination, in the case of cooking, control the cooking temperature and time as much as possible, maximize the retention of food nutrients, and avoid the production of carcinogens caused by excessive temperature, there are the following three methods.

Stir-fry quickly. Many nutrients are easily lost in the temperature range of 70 to 85, and fast stir-frying can quickly increase the temperature in the pot, and can speed up the cooking speed, reducing the time that food is at high temperatures, thereby reducing nutrient loss. If you add some vinegar in the process, it is more conducive to the preservation of vitamin C, B1, B2 and other acid-friendly and alkali-loving nutrients.

It should be noted that do not put too much oil in the bottom of the pot, so as not to get too high a temperature, but to speed up the loss of nutrients.

Steam. Compared with frying and quick frying, the temperature in the pot is relatively low by steaming, boiling, boiling and blanching, which is generally 100 degrees Celsius, which helps to retain nutrients. However, these methods also have defects, in the process of boiling and boiling, a large amount of nutrients will be dissolved in water, and if you don't drink it with soup, the nutrient loss will be greater.

When blanching, the temperature of the pot is higher, the heating time is shorter, and the nutrient loss is smaller than that of boiling and boiling in the pot under cold water, but it is necessary to pay attention to keeping the pot boiling, and the vegetables should be put in small quantities many times to avoid the loss of nutrients caused by the sudden drop in temperature in the pot and the prolonged blanching time. In contrast, after the water is boiled, the best way to separate the water vapor from the drawer, the water vapor temperature is higher than 100, which can shorten the heating time, so that most of the nutrients in the ingredients can be retained, and the water vapor carries moisture, which is easy to maintain the taste of the food.

Cover the pot. Cauliflower, potatoes, eggplants, beans, carrots and other vegetables with a relatively firm texture are often not easy to cook, so it is best to cover the pot with a lid and simmer it to increase the temperature in the pot and shorten the time spent stir-frying. Experiments have shown that cooking without a lid is 2 3 times more vitamin B2 and a lot of vitamin C than cooking with a lid on.

There are also many common practices that can also make nutrition compromised. For example, if you buy vegetables and don't eat them in time, your vitamins will gradually be lost; Washing rice many times causes a large loss of vitamins and minerals, etc.

Yes, according to experts, it is best to change the vegetables to be cut by hand when they are fried, and the oxygen in the vegetables and the air will be produced after a long time.

Oxidation reactions. It will destroy the camp of vegetables and vegetables. . .

Yes. When the vegetables are fried, it is best to copy and cut them now, and the long time of cutting them will cause the oxidation reaction between the vegetables and the oxygen in the air, which will destroy the nutrition of the vegetables.

It can lead to the loss of nutrients from alumina.

Vegetables are cooked and not all nutrients are lost It has long been a popular belief that raw vegetables are good for health. The rationale for this is that eating raw vegetables does not result in a loss of nutrients and best retains active enzymes.

Isn't it completely advisable to eat vegetables cooked? In fact, as long as they are cooked properly, cooked vegetables can also have their benefits, and they may not be wiped out of nutrients as legend has been said. Minerals such as potassium, calcium, and magnesium in vegetables are not afraid of heat, and vitamin B

Vitamin K and carotenoids are also lost in cooking, and dietary fiber is not lost. The only nutrients that are really lost are vitamin C and folic acid. Some people say that cooking vegetables increases the fat content of the vegetables.

However, eating raw vegetables mixed with salad dressing can also produce a lot of fat. The fat content of mayonnaise is usually 60% or even more than 80%, and the fat brought by a large spoonful of mayonnaise should not be underestimated. After blanching, it is only necessary to make a cold salad, only half a spoon of sesame oil, and cooking and stir-frying can also be cooked with less oil.

The effects of various cooking methods on nutrients can cause some nutrients to be lost.

Boiling: Cooking has a partial hydrolysis effect on cheese and protein, which has little effect on fat, but will dissolve water-soluble vitamins (such as B, C) and minerals (calcium, phosphorus, etc.) in water.

1. Steaming: Steaming has a similar nutrient effect to cooking, but minerals are not lost due to steaming.

Second simmering: Simmering can dissolve water-soluble vitamins and minerals in the soup, and only a part of the vitamins will be destroyed.

Three-pickling: The length of salting time is directly proportional to the size of nutrient loss. The longer the time, the greater the loss of vitamins B and C, and vice versa. But the smoke boiled vegetables look good for digestion.

Tetrahalogen: Halogen can dissolve the vitamins and some minerals in the food in the marinade, and only part of it is lost.

Five-fried: Due to the high temperature, frying has varying degrees of damage to all nutrients. Proteins are severely denatured by high temperatures, and fats lose their function due to frying. Slippery stir-frying, because the food is coated with egg white or wet starch to form a protective film, so there is little loss of nutrients.

Sixth, roasting not only causes considerable loss of vitamins A, B, and C, but also causes fat loss. If it is directly roasted over an open flame, it will also make the food contain 3·4 benzocastin carcinogens.

Yes, some vitamins will be destroyed when heated, if it is a vegetable, blanching or frying it after oil can not only speed up the ripening, but also make the dish greener.

Some dishes can't withstand stir-frying for so long, and the nutrients in them will be destroyed.

Because the greens will be slowly lost in a high temperature environment, and the longer the time, the more will be lost.

Like some seasonal vegetables, when heated, the nutrients in them will be lost very seriously.

This is because a lot of substances will be produced in the process of stir-frying, causing a certain amount of loss.

When heated, the nutrients inside are very lost.

It may be that if it takes too long, it will cause the loss of vitamins and many nutrients in vegetables.

In particular, the loss of water-soluble vitamins such as vitamin C cannot be avoided once heated, and the higher the temperature and the longer the time, the greater the loss.

Because the longer the stir-fry takes, the nutrients inside will be melted away by the high temperature.

Because the process of stir-frying is originally a process of in-depth seasoning.

It has something to do with the positioning of the two, consumers like it but can't afford it.

There is a certain reason for this, because after a long time, those nutrients will be lost to the outside.

Because the stir-fry takes too long, the nutrients in some foods may decompose due to the continuous high temperature.

This is not necessarily the case, some foods have to be fried for a long time before they can be eaten.

No, this has nothing to do with the length of the stir-fry, and the stir-fry time is short, and the dishes can't be cooked.

This statement does exist. Because high temperatures can accelerate the loss of some vitamins.

There should be a little basis for this, so it should be true, and you should pay attention to stir-fry in the future.

This is not entirely true. This is true for some vegetables.

I think it's possible, it's okay to fry to a certain extent, especially after it's rotten.

It shouldn't be so accurate, and a lot of the food needs to be fried for a while.