Every food is different, but which foods are more nutritious the longer they are cooked?

Many people who like to make soup follow the principle that the longer the soup is cooked, the higher the nutritional value, but this is actually a wrong idea. Many people who make bone broth feel that the longer the bones are boiled, the nutrients in the bones can be integrated into the soup, so that the nutritional value of the soup will be higher and higher. In fact, there is no scientific evidence to prove that things are cooked for as long as possible.

1. The longer the food is cooked, the nutritional value will be lost

In fact, there are scientific studies that have proven that if the amino acids in the protein are heated for a long time, the nutrients of the amino acids will be destroyed, and if the food is cooked for a long time, the food material will have no umami. If the food is heated for a long time, the nutrients and vitamins in the food will be damaged to varying degrees. If vitamin C is heated for a long time, its nutrition is easily destroyed, so foods containing vitamin C should not be heated for too long to avoid it losing its nutritional value.

2. Food that is cooked for too long will spoil

In the process of making soup, although it is said that the longer the soup is cooked, the stronger the flavor of the soup, but as the water evaporates, the nutrients in the soup will also be evaporated, and the longer the time, the more nutrients will be taken away. Studies have shown that the value of food decreases when the soup is cooked for too long. Excessive heating will change the nutrients in the food, or even spoil, if people eat such food for a long time, it is equivalent to eating a lot of viruses.

Drinking soup after a meal is actually just a matter of consuming more calories after eating, which can make people fat, and drinking soup after meals will also dilute the digestive juices in the intestines, which is not conducive to the absorption and digestion of food. Do you have any questions about this issue? Everyone is welcome to leave a comment.

No, if it is heated for too long, it will destroy the nutritional value of the food itself.

Generally, the nutritional value of bones is in the soup, so the longer the bone broth is cooked, the higher the nutritional value.

Many foods that are cooked at high temperatures will cause changes in their own nutritional structure, which is not good for the human body.

Some foods can be cooked for a long time, which can soften the cellulose and make it easier for the body to absorb.

Corn can resist eye aging, and the longer corn is cooked, the stronger the anti-aging ability.

Personally, I think that the longer the white fungus is cooked, the higher the nutrients in it will be absorbed by the body.

There are many foods that contain nutrients that cannot withstand long-term high temperature boiling, which will cause it to lose its original effect.

Therefore, not all foods are fresher and more nutritious, and if some foods are eaten fresh, not only will they not be nutritious, but they will also bring harm to your health. For the sake of a healthy body, we must pay attention to the use of scientific knowledge to eat right, so as to obtain a healthy body.

Not all foods are fresher and more nutritious. Things like kale, melon, green pepper and spinach are stored for a week, and the vitamin C in them is basically unchanged. Refrigerated cabbage is richer in vitamin C than fresh cabbage.

Basically, it is. And the fresher all the food, the better the taste. The nutritional value will naturally be higher.

The fresher some foods are, the higher the nutritional value. For example, white fungus, fresh white fungus contains allergenic substances, and after people eat it, it is easy to have ** diseases and allergies, so the nutrition of dried white fungus is higher than that of fresh ones.