Does cooking have any effect on vitamin C in fruits and vegetables?

Effects of different cooking methods on vitamin C in vegetables.

1 Stew: The loss rate of vitamin C is on average, but the length of stew time is different, and the loss is also different, the loss rate of 10 minutes and the loss rate of 30 minutes are significantly increased.

2. Cooking: The loss rate of vitamin C is about 50% of the vitamin C retained after cooking, and if you only eat vegetables and do not drink soup, the loss rate is more than 60%. After cooking, the juice of the vegetable is squeezed out, and its vitamin C loss is the greatest, up to.

3 Stir-fry: Cut the vegetables into sections and fry them in oil for 5 10 minutes, the loss rate of vitamin C is 36%; Chinese cabbage is fried in oil for 11 13 minutes, the loss rate is 31%; Spinach cut into sections, fry in oil for 9 10 minutes, the loss rate is 16%; Peel the tomatoes and cut them into pieces, fry them in oil for 3 to 4 minutes, and the loss rate is only 6%; Cut the peppers into shreds and fry them in oil for a minute, the loss rate is 22%; Cabbage is shredded and fried in oil for 11-14 minutes with a loss rate of 32%. The above situation shows that the longer the time of stir-frying, the more vitamin C is lost in the dish, except for tomatoes, which are acidic foods and contain less ascorbate oxidase, which can make vitamin C more stable and not easy to be destroyed.

Generally, as long as the stir-fry is fast on high heat, the loss rate of vitamin C can be controlled at 10 30%.

4. Store the dish after cooking: Sometimes the dish is not eaten in time after cooking, and the storage for 20 minutes to 1 hour will cause the loss rate of vitamin C to reach 73 75% compared with before the pot.

5. Return to the pot to heat the cooked vegetables after they are frozen: If you don't eat the vegetables in time after they are cooked, and you are afraid of spoiling, refrigerate them first, and then return to the pot to heat them when you want to eat them. In this way, vitamin C is also lost, and the loss rate is 14-17% of that of cooked vegetables.

Does adding starch to vegetables have a protective effect on vitamin C?

When making stews or soups, add starch to thicken, which has two advantages, one is to make the vegetables or soup thick and paste, and the other is that the starch contains glutathione, and the hydrogen sulfide group (-SH) in the structure of glutathione is reducible, and during the cooking process, the hydrogen sulfide group will be oxidized very quickly, so that vitamin C is not oxidized or less oxidized, thus protecting vitamin C. Meat also contains hydrogen sulfide, which also protects the vitamins in vegetables when cooked with vegetables.

High temperatures volatilize vitamin C.

Vitamin C is an indispensable component of the human body, which has a great effect on human body functions and participates in collagen.

The formation of protein can also maintain immune function, so we should eat enough vitamin C at ordinary times, so when cooking vegetables, you can add these things to reduce the loss of vitamin C. to increase the body's intake.

1. Vinegar. Usually we make fried bean sprouts.

Or sauté shredded potatoes.

When I was a child, I was willing to add a little vinegar, which is correct, because vitamin C is relatively stable in an acidic environment, on the contrary, it is unstable and easy to lose under alkaline conditions, so we usually try to add a little vinegar when making vegetables, which can not only increase the taste, but also reduce the loss of vitamin C.

2. Green onions, ginger and garlic.

Usually when we cook, we will add some green onions, ginger and garlic, not only to burst the pot, but also to protect the vitamin C, because the antioxidant activity of green onions, ginger and garlic is relatively strong, so it can reduce the damage of vitamin C when cooking, and the same star anise, pepper and other seasonings also have a similar effect.

3. Salt or sugar.

Usually when we cook vegetables, we often add salt to make the food fresher, especially every time we cook broccoli.

When you add salt, it turns green after adding salt, in fact, it is to keep the vegetables fresh and fresh, such dishes contain more vitamin C, but it is not recommended to put a lot, because salt will be added to season when stir-frying, so a small amount can be used. The taste of adding sugar may be sweeter, and those who like to eat sweetness can put sugar.

Usually we want to eat the most vitamin C, fresh ingredients are very important, choose high heat and quick frying, the same can reduce the loss of vitamin C, if the elderly can not eat harder vegetables, you can squeeze vegetable juice for the elderly to drink, it is also easier to absorb, in addition to the stir-fry when covering the pot, can prevent high temperature vegetables and free radicals in the air.

Exposure to avoid oxidation, thereby reducing the loss of vitamin C, and eating more fruits to increase vitamin C intake.

Adding a little salt can reduce the loss of vitamin C, because the nutritional value of salt is very high, and salt is very important to the human body, so we must pay attention to this aspect.

You can add a little vinegar appropriately, because in this way, you can reduce the loss of vitamin C, make the body healthier, and you can supplement vitamin C.

In fact, you can add some chicken essence appropriately, which can also reduce the loss of vitamins.

Vitamin C is an indispensable ingredient in the human body, has a great effect on body functions, participates in the production of collagen and protein, and can also maintain immune function, so we should usually consume a certain amount of vitamin C, so when cooking vegetables and fruits, you can add this item to reduce the damage of vitamin C, so as to improve the body's intake.

1. Vinegar. Usually we make fried bean sprouts.

Or in the case of hot and sour shredded potatoes, you want to add a little vinegar, which is also reasonable, because vitamin C is acidic and alkaline.

The condition is relatively stable, and in turn it is unstable under the premise of acidity, which is very easy to damage, so we usually add a little vinegar as much as possible in the case of making vegetables and fruits, which can not only enhance the taste, but also reduce the damage of vitamin C.

2. Green onions, ginger and garlic.

Usually in the case of cooking, we will add some green onions, ginger, garlic, not only to better burst the pot, but also to protect the body C is also a good effect, because the antioxidant of onion and garlic is stronger, so in the process of cooking can reduce the destruction of vitamin C, the same star anise, sesame pepper.

and other condiments also have similar effects.

3. Salt or sugar.

Usually in the case of cooking, we often add salt to make the ingredients fresher, especially in the case of every time we cook broccoli, add salt and change color, in fact, let the vegetables and fruits maintain fresh water and spirit, such dishes have a lot of vitamin C, but it is not recommended to put a lot, because the process of cooking will continue to add salt to carry out seasoning, so a little can be. The taste of adding white sugar is likely to be sweeter, and those who like to eat sweet can put white sugar.

If the elderly can not eat harder vegetables, they can be squeezed into vegetable juice for the elderly to drink, which is easier to digest and absorb.

Touch to prevent air oxidation, thereby reducing the damage of vitamin C, and you can usually eat more fruits to increase vitamin C intake.

When cooking vegetables, you can add some vinegar to reduce the loss of vitamin C, which is relatively stable in an acidic environment.

Vegetables can be cooked with an appropriate amount of chili pepper or tomato, and will not lose vitamins, but also will have a lot of nutrients, will supplement the protein needed by the human body.

You can add some lemon juice or a small amount of oyster sauce to reduce the loss of vitamins.

High temperatures can cause vitamin C to break down. Vitamin C is very afraid of heat, and under cooking methods such as blanching, steaming, stir-frying, frying, and frying, the vitamin C in vegetables will be lost. When heated at high temperatures for a long time, vitamin C is lost more.

Therefore, it is necessary to use as little cooking methods as possible such as frying when cooking, and stir-frying can shorten the ripening time of the dish, thereby reducing the loss of nutrients. In addition, green onions, ginger and garlic have strong antioxidant filial piety, and when cooking, adding some can play an antioxidant role, which is conducive to delaying and reducing vitamin C damage.

Vitamin C is a water-soluble vitamin that is easily destroyed, so cooking fruit at high temperatures can lead to a loss of vitamin C. In general, cooking fruit results in a loss of about 50 to 70 percent of vitamin C.

For example, an uncooked orange usually contains about 70 mg of vitamin C, while this amount may drop to 30 mg or less after cooking. Similarly, roasted vegetables can also lead to the loss of vitamin C, depending on the cooking method, temperature and time.

Therefore, experts generally recommend that it is best not to cook fruits that are rich in vitamin C, and it is best to eat them raw to maintain the integrity of vitamin C.

To get the most out of your vitamin C, it's best to choose fresh, whole fruits and consume them as early as possible to keep your vitamin C intact.

Vegetables should be washed and then cut, and cooked immediately after cutting, if they are cut and washed, the vitamin C in them will be lost with the water with the incision. Moreover, the cut vegetables should not be left in the air for a long time, because vitamin C is easy to be oxidized after being exposed to oxygen. To eat fresh, this is the most basic principle, vitamin C is easy to be destroyed when storing, and even when exposed to direct sunlight, it will be lost, so when cooking, the first thing to eat is fresh.

The mastery of cooking time, reduce the time of frying in the pot, most of the vegetables can be eaten raw, the most suitable part of the cold salad can not be eaten raw, you can blanch and eat, try to cut thin blanching, reduce blanching time First of all, vegetables must be washed first and then cut, many vitamins can be dissolved in water, cut and then wash the loss of nutrients is relatively large! The second is to heat the pan and cool the oil, control the stir-fry time, if the vegetables are boiled for a long time, the nutrients will be lost a lot!

Do not soak vegetables in water, because some vitamins and organic salts will dissolve in water, which will cause the loss of Daliang. To be washed and fried at any time, it is necessary to wash first and then cut. This stuff is very, very sour.

VC is not very stable, it is easy to change due to factors such as oxygen and high temperature, and the change of structure makes VC lose its original function, so we hope that the environment in which VC is located can be conducive to its preservation, such as acidic environment, low temperature, etc. The more cross-sections that come into contact with water, the greater the amount of loss. Therefore, when cooking vitamin-rich vegetables, we should reduce the contact between vegetables and water as much as possible.

In order to reduce pesticide residues, it is best to scrub fruits and vegetables vigorously under the faucet, and the melons and fruits with a "strong" appearance can also be scrubbed with a small brush, feel clean, and then rinse with water for 15 to 20 seconds to eat with confidence. Soaking in tap water can also remove some pesticide residues, and if you don't eat them in time, you will slowly lose some vitamins. For example, if spinach is stored for several days at 20 hours, the loss of vitamin C can reach 80%.

Therefore, it should be stored in a cool, dry place after buying it and consumed as soon as possible.

Blanching vegetables with a little salt can prevent the loss of nutrients. During the blanching process of vegetables, the vitamin C and B vitamins in them will be lost to the pot. When a small amount of salt is added to the boiling water to make it close to the solution of normal saline, the vegetable is in an environment where the concentration inside and outside the cells is relatively balanced, and the diffusion of its soluble components into the water will be slowed down.

Adding vinegar when cooking vegetables can reduce the loss of vitamin C, which can effectively maintain the retention of nutrients in vegetables, which is more beneficial to the human body.

Add some salt, you can also add some green onions, ginger and garlic, and pay attention to the time of addition, to a certain extent, it still has some effect.

Fruits will lose vitamins when boiled and eaten: boiled water is boring and fruits are easy to lose vitamins C and B. Vitamin C and B vitamins are the components that are lost when heated, while vitamin A, protein, and carbohydrates contained in fruits are not affected at all.

B vitamins are mostly found in cereals, and the content in fruits is relatively small. Vitamin C is an easily obtainable nutrient, and the loss of vitamin C in heated fruits can be compensated for by eating vegetables.

There are the following lessons to learn from:

1) Prevent browning and decolorization of fruits and vegetables.

2) Antioxidants (fats, fish, dairy products).

3) Stabilizer (color of meat products).

4) Improvement (flour).

5) Beer: oxygen carrier.