Are braised and boiled a little less nutritious than really?

Comparatively speaking, boiled is a little more nutritious than braised food.

1: There are relatively few condiments and edible oils added in the process of boiling food.

Anyone who cares about health knows that less oil and less salt has always been considered a healthy diet.

standards, Chinese Nutrition Society.

The recommended daily intake of cooking oil is 25-30 grams and salt 6 grams per person. Therefore, steaming is more suitable for dosage.

2. The nutritional value is related to the temperature of the heat.

The temperature of boiled food in direct contact with the pot is relatively high, and the maximum temperature of boiled food is the same as steam, and some nutrients that are not resistant to high temperature will be destroyed at high temperatures.

Three: Boiling food will prevent fatty liver.

Diabetes, heart protection, anti-cancer, liver nourishment and other benefits.

Hello landlord, there is no problem with braising beef after boiling, and the nutrients of beef will not be reduced after boiling. Most of the nutrients of beef are still in the meat, and there is still very little in the water. Therefore, there is no problem with boiling sauce or beef and then braised it, and the nutrients will not be lost.

The method of braising is high temperature heavy oil, and the protein is destroyed when it encounters high temperature, producing high calories and high fat, while boiling belongs to low temperature slow cooking, which will not destroy the protein.

Braised is indeed a little less nutritious than boiled. Because braised vegetables need to be oiled, some of the nutrients of vegetables and meat will be lost after the high temperature of the oil. Boiled dishes can better preserve the nutrients of vegetables and meat.

Yes, boiling is a cooking method with less nutrient flow, but most of the ingredients are not delicious when boiled, and now people eat excess nutrients every day and don't care about nutrient loss, how delicious how to come.

The nutrition of boiling will be higher, the loss of nutrients is less, and the original flavor of the ingredients is retained, while the braised food, due to the combination of condiments, will lead to a lot of loss of nutrients of the ingredients, so boiling is more nutritious.

Braised and boiled vegetables are definitely more nutritious and less, so try to eat more boiled vegetables, so that they will be more nutritious.

The beef is boiled and then braised in red, which is also rich in nutrients. Because the essence of beef is still there, and after braising it, it can make the beef more flavorful.

In order to avoid nutrient loss, you should use the soup of stewed beef when braising it, which will make the taste and nutrition the best!

Braised and boiled nutrition is really a little less, when braised will destroy part of the nutrients in the food, the second boiled basically the nutrition will not be destroyed, but the water for cooking things can not be put too much, too much, will run the nutrients into the water, the nutrition of the food will be reduced, when cooking things, master the amount of water, do not put too much water.

Braised and boiled should really be a little less, in fact, braised follows the state than nutrition is not a lot, because braised to boil, all the soup and clean water are burned into the meat, and boiled most of the things are kept in the meat bones, not what is in the soup, uh, real nutrition Modern science has proved that there is nothing beneficial in the bone broth, so people originally drank the soup and died in the wrong way, so braised and boiled are less than nutrition, and may not be less.

I think braised and boiled are the same nutrition, but the cooking techniques are different. There are a lot of seasonings that need to be added to the braised braised food, and the family can basically accept it. Boiled is lighter and suitable for individual dishes such as okra, prawns, lettuce, or for people with a lighter taste.

Hello. Yes. Because food will slowly lose nutrients after encountering high temperatures, the longer you stay in high temperatures, the more nutrients will be lost.

The cooking method of braised food is basically calculated in hours, so the loss of nutrients in braised food is particularly serious.

Boiling is generally cooked within 10 minutes after hot water is put into the pot, so the nutrient flow is relatively small.

If the beef is boiled and then braised in braised water, its nutritional value will be lost even more. Because after the beef has been blanched and boiled, its fiber has been destroyed, and it takes several hours to make the braised beef almost no nutritional value.

When it is braised in a hot sauce, it must be fried, and it is indisputable that the high temperature does cause some of the nutrients in the food to be lost. But our diet is basically only a surplus of nutrients in a day, and there is no insufficiency. So after the bull market, we can still meet our needs for the day.

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Agreed. Influence**Seasonings are mainly sugar, soy sauce, sauce, etc., so if you want not to affect**, it is recommended to use salt, ginger and garlic, pepper or vinegar, which are seasonings without sugar and fat, and add them according to your own taste. In addition, if you don't want to affect **, it is not only the cooking method of boiled vegetables, but also the way of steaming, stewing, stewing, roasting, and rapid stir-frying, avoiding braised dishes, frying, frying, etc.

**The diet during the period is mainly to control the intake of sugar and fat, so except for foods with high fat and high sugar content, everything else can be eaten. Of course, vegetables are rich in vitamins and fiber, have a feeling of satiety, and are low in calories, so they are definitely the best choice during the ** period, and it is recommended to consume 300 500g per day.

In addition, meat, eggs and milk are indispensable, it is recommended to consume 50g of eggs (about 1 egg) per day, 200 400ml of milk or dairy products per day, 50 100g of fish and shrimp in meat, and 50 75g of poultry meat (peeled and obvious fat when eating). Meat, eggs and milk are the main ones of our protein**, if you are vegetarian, it is recommended to eat more beans or soy products, which is also our excellent protein**.

Yes, braised vegetables are indeed less nutritious than boiled dishes, so I suggest that everyone usually eat more boiled dishes that are indeed more nutritious.

Braised is indeed a little less nutritious than boiled. Braised in red, the process is complicated, and the ingredients are annoying, so a lot of nutrients are lost, and compared with boiling, the nutrients are less.

Although the braised method is delicious, it has destroyed its nutritional structure, so the two will be less nutritious than the braised method!

Braised and boiled will be less nutritious. But the braised ones are more delicious. So everyone is still braised for it.

That's the case, the boiled is almost in the soup, and the nutrients are more, and the braised will damage the nutrients!

After the beef is boiled, it will definitely be less nutritious, because the previous boiling left some of the nutrients in the soup, so the meat after braised will be less nutritious.

Braised and boiled are a little less nutritious than the real ones, well, that's definitely a little less nutritious than steamed, because the real nutrients are all in it, and some of the boiled ones are in the water, and if it's boiled, I think the nutrients have burned it too much.

Are braised and boiled a little less nutritious than really? Braised will be a little less nutritious than boiled, but not too much, and it is also related to the difference in water consumption.

Braised and boiled are nutritionally the same. It's just that the braised sauce is added to color it.

This statement depends on the specific situation, because each dish has a different method, in addition, each food has the most suitable method, although boiling can keep a lot of nutrients in food, but not every food is suitable for braised food, so, as long as the taste is good, while ensuring nutrition, it is also possible to change the method.

I think that boiling and braised nutrition are the same, but now it is advocated that a light diet can be done without oil, and it is better not to put oil, so of course boiled is healthier than braised food. There are many condiments to be added to the braised braised sauce, which is not good for your health. For the sake of good health, it is better to boil and eat.

Generally, food is made of gold, which can indeed maintain the nutrition of the food completely, which is much higher than the nutrition of braised and boiled.

Compared with boiled food, it is really much less nutritious, and if you take the practice of braised food, then a lot of nutrients of the food will be lost, which is not as good as boiled food, although the taste is not good, but the nutrition of the food is basically retained.

Braised and boiled are a little less nutritious than the real one, and the braised time is longer, and it is easy to lose nutrients.

Compared with boiling, the real nutrition will be a little less, because the braised one will lose some of the nutrients after frying at high temperature, and the boiled one, basically the nutrition will not be destroyed, boiled.

Personally, I think that the nutritional value of braised and boiled is about the same, but the nutritional value of boiled dishes is still relatively high, such as chicken tail shrimp.

No, the foods that need to be braised are all rich in fat and have a lot of nutrients, while the boiled ones are basically green vegetables, and the nutrition is not much.

As far as the ingredients are concerned, it is the same fish, only the cooking method is different.

The temperature of the braised is high, and the fat is easy to peroxide, but the taste is full of color, aroma and taste; Boiled fish is kept at 100 degrees, the taste is sour and spicy, and the nutritional value is rarely destroyed, so the boiled fish is slightly higher, basically flat, there is no bad food, only the quality of the processing method.

The original taste of boiling, without high-temperature firing and frying, is more beneficial to health. Braised and boiled than boiled, that is boiled, better nutrition, although braised is delicious and more fragrant, but the nutritional value has been destroyed by more than half.

Personally, I think that braised water does not necessarily mean that the nutritional value of water is high, and there is no added when boiled, which is healthy and non-greasy.

Nutrients are not lost, but the taste is different, and the nature of the food changes.

Braised and boiled will indeed be a little less nutritious, because braised after high-temperature oil stir-fry and long-term stewing, a lot of nutrients will definitely be lost, so if you can boil, don't braise it.

Braised only has both color and flavor, but there will be loss of nutrients, and less loss of nutrients in boiling. Boiled vegetables are healthier.

Braised and boiled are almost the same as nutrients. Because braised food is also cooked, most of the nutrients will not be destroyed, and it will taste better. In fact, as long as the food is not processed at high temperatures, most of this will be retained.

Not necessarily.

It depends on what you cook, according to the characteristics of the ingredients according to the tastes of different people. For example, braised carp and boiled fish have different nutrients. Some people like to eat braised carp, while others like to eat boiled fish.

In fact, there is almost no difference in nutritional value.

The temperature of the braised is high, and the fat is easy to peroxide, but the taste is full of color, aroma and taste; Boiled to maintain 100 degrees, the taste is sour and spicy, and the nutritional value is rarely destroyed, so the boiled food is slightly higher, basically flat, there is no bad food, only the quality of the processing method. Boiled to maintain the most original nutrients. Braised and sweet and sour have been fried and fried, and some of the nutrients have been lost.

Instead, it has become an unhealthy food.

Braised sauce: refers to the cooking method in which the raw materials are fried or boiled in the early stage and an appropriate amount of soup and seasonings are added, first boiled over high heat, the basic color and basic taste are adjusted, and then the cooking method is changed to low and medium heat and slowly heated until the color is about to be ripe, and the juice is collected or thickened after the flavor is fixed. Boiling is to process the food, place it in a pot, add seasonings, inject an appropriate amount of water or soup, boil it with a fire, and then simmer it until cooked.

It is suitable for small and soft raw materials. The food is fresh and delicious, and the cooking time is shorter than the stewing time. Cooking food is a healthy way to eat without the greasy and long-term carcinogens of barbecue.

Braised and boiled are indeed a little less nutritious. Because of the loss of nutrients when it is boiled, the destruction of nutrients is more serious. The nutrient structure of the food is destroyed, but boiling will not lose too much nutrients.

The taste of braised is a little better, the requirements for cooking skills are relatively high, and the boiled is relatively simple, but the taste is not so delicious.

Braised and boiled are really less, we have slightly less nutrients than boiled, but braised nutrients can come a little more.

No, the nutrition of braised and boiled is the same, but braised will be a little tastier.

From the perspective of nutrition, the nutrients of braised are indeed less, and the nutrients will be seriously damaged and lost under the action of high oil temperature and high temperature, while boiling is different, which can ensure that the nutrients will not be lost and destroyed.

After the braised food, the vitamins are lost more, and the fat also comes out a little, but it is all in the soup, the sugar-oil mixture is perfect for fattening food, and the boiled ones are completely retained despite the taste list.

I think that compared with boiled water, it must be that boiled nutrition is higher.

Boiling is to retain the original flavor of the meal, and a lot of nutrients are retained in the soup, so that the nutrients will not be destroyed, and the nutrition is higher in comparison.

Some ingredients braised may have less nutrient loss, and the taste will be better than boiled, so it is better to eat braised ingredients, and some ingredients may be better boiled

Not necessarily, probably not because both are about the same.

Are braised and boiled a little less nutritious than steamed? They almost have their own nutrients, for example, braised blood, it is high calorie, after eating, the higher fat ** has no effect, boiled vegetables, boiled eggs have higher nutritional value, hydrogen bomb belongs to ** has a certain curative effect, the actual nutrition has its own nutrients, each has its own use, choose one of them!