Are vegetables nutritious when eaten hot or fried?

Whether it is hot or fried, the nutrients will be lost after staying in the high temperature for a long time, so it is best to be just right, fry and eat it again and fry it for half a minute, I think it's almost, it's best not too hard and not too bad, the color is the kind of shiny green, and then you can get out of the pot; It's even easier to eat it hot, and the vegetables can be taken out in less than 10 seconds after putting them in boiling water, so they won't lose nutrients! If you only eat raw vegetables, do you feel like you're losing a bit? Huh

I think it's better to eat it hot, because it has been medically certified that the nutrients in the soup are the easiest to absorb, and the nutrients are in the soup after scalding

Eat vegetables scientifically as follows: eat raw as much as possible if you can eat them raw.

Try not to juice vegetables and eat them.

When eating vegetables, try not to add ingredients or add less ingredients.

Eating hot is more nutritious.

Nutrients in vegetables are not easily lost.

If you don't control the heat well, it is easy to lose the nutrients in the vegetables.

Eating hot is more nutritious.

If vegetables are eaten hot, nutrients are not easy to lose.

Oh, yes. It doesn't matter if it's eaten hot or fried. Generally, vegetables are easy to lose nutrients at high temperatures.

So. It is recommended to eat it as a salad. Add kefir.

Eat with other fruits. In this way, the vegetables can also be eaten raw. The nutritional value is even higher.

That's how to eat like abroad!

Vegetables cannot be said to be eaten hot or fried. Some vegetables contain saponin, so they must be cooked before they can be eaten. However, most of them should be washed and eaten raw.

Generally speaking, cooking vegetables at a lower temperature and less oil, while stir-frying may produce smoke or harmful substances that are not good for the body. But boiled vegetables aren't all healthy, and some may be more nutritious to stir-fry. Therefore, whether it is better to cook vegetables or stir-fry vegetables, the most important thing is to mix them reasonably, be careful not to let harmful ingredients accumulate, and not to overcook them to damage nutrition.

From the point of view of whether it destroys the fiber of vegetables, frying will destroy the fiber, the loss of moisture is more serious, and the oil, salt and other seasonings absorb more, if it is **, it is not suitable to fry and eat.

However, don't cook vegetables for too long, and eating boiled vegetables for a long time is likely to lead to malnutrition, whether it's for health or **, it's best to have a balanced intake of a variety of foods, including oils and meat. But if you eat more stir-fried vegetables or foods with higher fat content, you can eat some boiled vegetables to adjust the taste.

From a nutritional point of view, whether it is fried or boiled, it can be eaten with Wenguan fruit oil. Extracted from the fruit of the fruit, the oil is rich in aroma and nutrients, rich in unsaturated fatty acids and nervous acids, which can be used for cooking or direct drinking, which can help the human body better replenish and absorb nutrients.

No matter what kind of vegetables are boiled, they are generally eaten with nutrients in boiling and eating, because the heat has a certain loss of nutrients and is boiled and eaten, and its nutrition is in the soup, because it is boiled and eaten with soup and vegetables, and its nutritional value is very high.

After frying and eating for a long time, he said that it was the same, and his car might be a little more fragrant.

Vegetables are fried and eaten, nutritious or steamed, or nutritious Well, vegetables are best eaten raw, more nutritious, cold dressing, the nutritional value is higher, and no hygiene is destroyed.

spinach, lettuce, lettuce, chrysanthemum, bok choy; Relatively speaking, if you pay attention to the time of scalding, you will generally not lose the nutritional value of vegetables.

There are celery, broccoli, cabbage, lettuce, spinach, which are more delicious after blanching and will not reduce the nutritional value.

Spinach, celery, lettuce, garlic moss, these vegetables are better after being blanched, I don't think so.

The most nutritious and healthy way to eat vegetables is to blanch, because blanching reduces the heating time in the stir-frying process, reduces the loss of vitamins and antioxidants, retains nutrients to a greater extent, and lacks the process of adding oil during the cooking process, making it lower in calories. In fact, eating many vegetables raw can maintain nutrients, because the nutrients contained in vegetables, such as vitamin C and B group, are easily destroyed by processing and cooking, and eating raw is conducive to the preservation of nutrients. However, not every vegetable is suitable for direct raw food, and some vegetables are best blanched in boiling water before eating; Some vegetables must be cooked thoroughly before eating.

Chinese culinary culture is broad and profound.

In our traditional food culture and eating habits, food is eaten only when it is cooked. In recent years, with the exchange and development of Chinese and Western food cultures, the habit of Westerners who like to eat raw food has gradually entered our lives. Whether it is better to eat the food cooked or raw is still a heated debate for a while.

As far as vegetables are concerned, it is better to eat raw or cooked with everyone.

Vegetables are eaten raw vs cooked.

Vegetables are better eaten raw on the grounds that "vegetables are better protected by nutrients when eaten raw".

The reason for thinking that vegetables are good to eat raw is generally that the nutrition of raw vegetables has not been damaged, so the nutritional value can be better preserved.

In fact, vegetables are very rich in nutritional value, including carbohydrates, vegetable proteins, various minerals, vitamins and fiber, and of course, rich in water.

Among them, the nutritional advantage of vegetables is that they are rich in vitamins, fiber and water.

People need to eat a lot of vegetables because they are rich in fiber and vitamins. Most of the vitamins in vegetables are water-soluble vitamins, and some of them will be lost from the incision of vegetables with running water during the cleaning process; In addition, during the cooking process, it will also dissolve in the vegetable soup and be lost with the vegetable soup. Therefore, many people think that eating vegetables raw directly or making a vegetable salad raw can better maintain the original nutritional value of vegetables.

Vegetables are cooked and eaten on the grounds that "they can better kill germs, eliminate "residual farmers", and be safer".

We know that whether it's picking in the vegetable garden or going to the supermarket to buy. Vegetables may inevitably be contaminated with some germs, and it is difficult to ensure that they are all washed off during our cleaning process. Therefore, after cooking at high temperatures, this worry can be eliminated.

In addition, there are relatively few original ecological agricultural products, and some pesticides or chemical fertilizers may inevitably be used in the planting process of vegetables. After high-temperature cooking, the remnants will also decompose some of the toxicity. Therefore, people think that it is better to eat cooked food, mainly from food safety considerations.

In fact, whether it is cooked or raw, it is first of all a matter of habit, foreigners are used to eating raw, and we are used to eating cooked, and we have been safe for many years. Therefore, it is understandable that other people think that we have good production; But for ourselves, it is also a very rational thinking to think that cooked food is good, so we don't want to follow the crowd, listen to others say good, we think it is really good, we need to have our own cognition.

In recent years, with the increase of population density, environmental pollution and other problems are more serious, so from the perspective of food safety, cooked food is better than raw food. Heating kills germs and eggs, such as E. coli. Some antinutrients and oxidases that destroy vitamins can also be killed during heating.

The most nutritious way should be blanched in boiling water and then seasoned.

Because the temperature of the water does not exceed 100 degrees Celsius, it can maintain the nutrients of the food to the greatest extent while sterilizing it.

It is cleaner than raw and more nutritious than fried. It is the most scientific way to eat.

The most nutritious and scientific way to eat vegetables is the best way to blanch, which reduces the heating time in the process of stir-frying, reduces the loss of vitamins and antioxidants, so that we retain nutrients to a greater extent, and lacks the process of adding oil in the cooking process, so that its calories are lower; In addition, blanching and cold dressing will also allow us to supplement more green leafy vegetables, so as to supplement more nutrients, which is very beneficial to our health.

In fact, according to the nutritional content, vegetables are more nutritious when eaten raw, but because vegetables will be pesticides in the growth process, the vegetables may not be washed, and some drugs remain on the leaves.

VegetablesFor dishes that can be eaten raw, eating them raw is the most nutritious. Dishes that are not suitable for raw consumption need to be cooked thoroughly before eating, so that they are the safest.

Although the vegetables are not as delicious as the fried ones, from the perspective of nutrient loss, it seems to be more nutritious and scientific to cook them. Although eating raw is also more nutritious, some people will have gastrointestinal discomfort or hygiene concerns.

Vegetables are boiled and eaten, which is more nutritious, especially when they are put together with meat to make soups, and the nutrients of vegetables will be integrated into the soup and are delicious.

Generally, stir-fried or boiled is the most nutritious.

Of course, vegetables are the most nutritious when they are boiled and eaten, because there will be some things in them when eaten raw, because they are not washed, which has an impact on the human body, but boiling and eating can not only sterilize at high temperatures, but also preserve the nutrition of vegetables is perfect.

Vegetables are the most nutritious when eaten raw or boiled, because eating them this way can minimize the loss of nutrients.

From a scientific point of view, vegetables are the most nutritious when eaten raw, and the nutrients of vegetables are completely retained without loss, but according to our dietary culture and physical condition, vegetables can only be eaten raw occasionally, and most of them need to be boiled or fried, although some nutrients will be lost, but they also meet the needs of the human body.

Vegetables are, of course, the most nutritious when eaten boiled. Because of the nutrients in vegetables, if in the process of frying. It will cause the loss of nutrients.

So of course, vegetables are boiled in water, and eating them like this is the most nutritious. Cooked vegetarian dishes will not cause too much nutrient loss.

Eating raw is the most nutritious, completely retaining the nutrients of vegetables without loss, but according to our dietary culture and physical condition, vegetables can only be eaten raw occasionally, most of them need to be boiled or fried, although some nutrients will be lost, but also to meet the needs of people's bodies.

The most nutritious and scientific way to eat vegetables is not generalized, it is decided according to the specific situation.

Eating it raw and boiled is the best way to cook it to preserve nutrients.

Depending on the situation, vegetables are generally rich in vitamins, and vitamins are easy to disappear at high temperatures, therefore, generally speaking, vegetables are indeed best eaten raw, however, vegetables are not only rich in vitamins but also other trace elements, these elements are often harmful to the human body, so they must be heated, of course, the taste of heated vegetables may also be better.

Hello! Glad for your question!

After the vegetables are cooked, the nutrition is still there, and stir-fried vegetables can also retain the nutrients of the vegetables, but the nutrition of the vegetables will be lost by grilling the vegetables or burning them for too long.

It is recommended to add Wenguan fruit oil when burning vegetables, Wenguan fruit oil is luscious, nutritious, rich in aroma, rich in unsaturated fatty acids and nervous acids and a variety of nutrients, which can greatly supplement the nutrients lost by vegetables.

1. For example, steaming and boiling use water as the medium of thermal processing, so it will inevitably cause the loss of some water-soluble nutrients in vegetables, such as vitamin C, B vitamins, polyphenols, nitrate content, etc., with the water-soluble loss rate of vitamin C is higher, and other preservation effects are OK; In the thermal processing of fried oil as a medium, the loss of dissolved water is naturally less, but the loss caused by high temperature is not small. Therefore, vegetables should never be heated for too long and at too high a temperature.

2. However, if vegetables are not heated and cooked, the dietary fiber will not be softened, which is not conducive to digestion; Green leafy vegetables are rich in vitamin A, which can be better absorbed after heating (emphasize: it does not have to be fried, as long as it is cooked thoroughly); After cooking, the cell wall and cell membrane of vegetables will be damaged to varying degrees, so the nutrients existing in vegetable cells can be better transferred outward and better absorbed after digestion.

3. Raw vegetables contain some tannins, oxalic acid and other anti-nutrients, tannins will produce astringency, and will combine some proteins, oxalic acid will combine with calcium to form calcium oxalate, affecting the taste and absorption of nutrients, it is very necessary to dissolve anti-nutrients in water through cooking.

4. If the vegetables are not overcooked through cooking at a suitable time, the nitrite content in the vegetables will actually decrease. From the point of view of hygiene, heating can sterilize and eliminate unnecessary microbial contamination.

5. Another point is that we have to consider the texture and structure characteristics of different vegetables, such as lettuce, bitter chrysanthemum, tomatoes, bell peppers, which are often eaten raw by Westerners, which are soft and easy to eat. But do you still insist on eating broccoli, kale, bamboo shoots, etc., raw? I don't want to

6. Through research, it has been found that in addition to boiling and frying, perhaps the two methods of "steamed vegetables" and "microwave vegetables" should be promoted to the world. While removing the same harmful factors, there is also a more prominent performance of protecting the appearance and color of vegetables, retaining nutrients, and microwaves are more prominent. In addition, from the perspective of "less oil" cooking, it can be controlled more significantly than stir-frying.