The methods that can most effectively reduce the loss of nutrients in vegetables are:

It depends on the nature of the vegetables and the types of nutrients they contain, and it can't be said in one or two sentences! First, it depends on what nutrients the intaker needs, second, it depends on the type of nutrients in the dish, third, it depends on the appropriate cooking method of the vegetables, and fourth, it depends on the vegetables, for example, although eating raw tomatoes is more beneficial to the intake of vitamin C, it cannot take in the more important nutrients lycopene and vitamin A. Because lycopene can only be precipitated at a higher temperature and with the participation of oil, VA is also a fat-soluble vitamin, which cannot be precipitated without oil!

Another example is eating soybeans, soaking bean sprouts can greatly increase the vitamin C in the bean skin, but directly beating soy milk is 0. Although eating some lettuce has the effect of protecting water-soluble vitamins, some raw eating will poison people, such as lentils, sometimes it will poison people if it is not cooked, and the country has been many times. In order to understand this knowledge, it is necessary to study nutrition carefully for a long time.

Because the question you asked can't even be given to you in principle, if you say it simply, it may hurt you, because eating poisonous vegetables raw is not only lentils, but some raw eating may not be poisonous, but it will make people diarrhea and hurt the stomach, intestines, liver and kidneys. Even some vegetables that can be eaten raw should not be eaten too much at one time, in addition to indigestion and diarrhea. Hope it helps.

Do not cook for long periods of time.

In order to reduce the destruction and loss of the nutritional value of vegetables, we must pay attention to the temperature of stir-fried vegetables at this time, and we must also pay attention to related problems in life, so as to get enough nutrition. We must also supplement some nutrients at this time, and we must also understand the relevant information in advance in our lives.

I am also very curious about this problem, so I also checked some information on the Internet, in real life, many people will like to cook at home, but we need to pay attention to more problems, and you don't need to be too nervous at this time, so that your body will become healthier, and we can also try to retain the nutrients in the vegetables. We must pay attention to the temperature when stir-frying, and we must pay attention to the steps of stir-frying.

I am a person who doesn't like to cook very much, but some people like to cook very much in real life, and there are many problems that we need to pay attention to. If you are a person who likes to cook very much, then we must pay attention to related issues in our daily life, so as to make your body healthier. We must also pay attention to the method when stir-frying, so that you can make your body better, and we must also pay attention to the temperature at this time, so that you can also get enough nutrients.

We must also pay attention to these issues, and we must also pay more attention to ourselves in our daily lives. We all want our bodies to be healthy, and we also want our meals to be delicious, so we must pay attention to these issues in our daily lives, but we don't need to feel very nervous at this time. If you don't know how to do it, then it is definitely recommended that you go to the Internet to check the information.

When stir-frying, the heat should not be too large, the stir-fry time should not be too long, and too many condiments should not be added, so that the nutrients of the vegetables can be retained, and it will be healthier to eat.

Don't stir-fry the vegetables too hot, and don't stir-fry them for too long, so that the nutrients can be retained.

When we stir-fry, we must mainly have a good temperature, and the temperature should not be too high, because too high will lose nutrients.

Answer]: a, b, c

Cooking rice porridge should not be alkalin, and vegetables should not be soaked in water before frying to reduce the destruction of vitamins.

Summary. Hello dear, I'm glad to answer for you The main cooking methods that make less nutrient loss are: steaming, boiling, which will cause less nutrient loss.

In the restaurant, the higher the quality of the ingredients, the more they will choose the steaming method, which can retain the original flavor of the ingredients to the greatest extent, such as steamed sea bass.

Hello dear, I'm glad to answer for you The main cooking methods that make less nutrient loss are: steaming, boiling, which will cause less nutrient loss. In the restaurant, the more high-quality ingredients are, the more they will choose the method of steaming in the noisy and clear caves, which can retain the original flavor of the ingredients to the greatest extent, such as steamed sea bass.

The method of maturing food with steam should be widely used in cooking, and it is a necessary process for the first ripening of many cooking techniques. The use of pressurized steam increases the temperature of cooking, allowing food to mature in a short period of time, reducing the loss of nutrients.

Summary. Expand your knowledge: The time for fast frying is very short, and although the temperature is very high instantly, the loss of nutrients in a short period of time is actually not much.

Simmering over low heat will destroy the structural components of the ingredients, which will cause more nutrients to be lost. Steamed food is easier to maintain the taste of the food because the water vapor contains water and the temperature rises faster when steamed. Stewed and boiled food is slowly heated in the pot, and the nutrients in the food are lost greatly.

Aluminium is an element that increases the risk of Alzheimer's disease. Plastic kitchenware may be accompanied by many harmful elements at high temperatures, which is not good for the body. <>

What are the main cooking methods that make less nutrient loss.

Hello, I'm glad to answer for you, the cooking method that makes the nutrient loss less is as follows: it is best to stir-fry quickly when cooking. Secondly, steamed food is better than stewed and boiled food. Finally, it is better not to use aluminum pots and plastic kitchenware. <>

Expand your knowledge: the time for fast frying is very short, and although the temperature is very high in the instant, the loss of nutrients in a short period of time is not much. Simmering over low heat will destroy the structural components of the ingredients, which will cause more nutrients to be lost.

Steamed food is easier to maintain the taste of the food because the water vapor contains water, and the temperature rises relatively quickly when the cherry blossoms are steamed. Stewed and boiled food is slowly heated in the pot, and the nutrients in the food are lost greatly. Aluminum is an element that increases the risk of Alzheimer's disease.

Plastic kitchenware may be accompanied by many harmful elements at high temperatures, which is not good for the body. <>

Answer]: E analysis: Chinese cabbage is the most abundant in vegetables containing minerals and Bina vitamins, rich in vitamin A, vitamin C, B vitamins, potassium, etc., using Chinese cabbage to make dishes, stir-frying, boiling time should not be too long, so as not to lose and do nutrition, especially the loss of vitamin C.