We can fry vegetables and meat at high temperatures, so why can t we freeze vegetables at low temper

The reason is that vegetables contain a lot of water, and when frozen, the water freezes and hardens, and after thawing, the ice melts, and the water in the vegetables is lost, and the vitamins are also destroyed. At this time, the vegetables are "ripe". It is better to keep vegetables fresh in stock.

Vegetables refer to a class of plants or fungi that can be cooked and cooked into food, and vegetables are one of the essential foods in people's daily diet. Vegetables provide nutrients such as vitamins and minerals that are essential for the body.

Because the low temperature will only freeze the nutrients in the dish, and the relatively cold air will freeze the dish, and the effect of ripening cannot be achieved.

Have you ever heard of thermal expansion and cold contraction? If you have studied physics, you will be able to know that if it is a low temperature, it will cause the dish to shrink and not cook

This is mainly because heat treatment can change the properties of food, while low temperature freezing cannot.

Many people know that high temperatures can destroy the nutrients of vegetables, but in real life, most vegetables are still fried before eating. This is because, on the one hand, although high temperatures destroy nutrients, they don't do much. On the other hand, raw vegetables are easy to make people sick, and cooked vegetables are more delicious, so let's explain them in detail.

1.Raw vegetables are easy to get sick.

Vegetables are all planted, there will be a lot of dust and other substances on it, cleaning is completely cleaned, and some vegetables will be pesticides, harmful to the human body. However, after being heated at high temperatures, the bacteria and other substances of these vegetables will be destroyed in a large area, thereby reducing the damage to people. Moreover, many vegetables are cold, and people are prone to diarrhea after eating, but hot vegetables are not easy to diarrhea.

2.Hot vegetables destroy nutrients, but they don't destroy much. , most of which are still in our dishes. We can also replenish a lot of nutrients by eating vegetables. <>

3.Hot vegetables are more delicious, and people like to eat good ones.

In fact, when people choose food, they are more choosing delicious food than nutritious food, just like we usually eat barbecue and hot pot, these foods are harmful to our body, but we still like to eat them. It's the same for vegetables, because hot vegetables are more delicious, so people will fry the vegetables and eat them.

All in all, although high temperature will destroy the nutrients of vegetables, people will also fry vegetables and eat them, this is because the nutrients of vegetables destroyed by high temperature are not much, and raw vegetables have a lot of bacteria and dust, and people are easy to get sick after eating. Hot vegetables also taste better than raw vegetables, and people tend to choose good foods. We still try to eat hot vegetables in our daily life.

High temperature will indeed destroy the nutrients in vegetables, but the nutrients inside the vegetables are still there, or can be absorbed by the human body, and high temperature can also eliminate the bacteria and viruses harmful to the human body in the vegetables, so that although the nutrients are lost partly, it will no longer have a bad impact on the human body, and the fried vegetables will be more conducive to the absorption of the human body.

Although high temperature will destroy the nutrients of vegetables, some vegetables cannot be eaten if they are not fried, and the taste is very bad, so people will still fry vegetables to eat.

Probably this is a habit of most people eating vegetables. Vegetables that have been fried at high temperature can kill the bacteria attached to the vegetables, which is relatively clean and hygienic, and it is more safe to eat, but the disadvantage is that the nutrient loss is serious.

Some vegetables can be eaten raw, but most of the vegetables are still fried and eaten, the taste will be better, and after being roasted at high temperature, it also avoids the invasion of many harmful substances on the vegetables to the human body.

Answer: Although some vitamin C and vitamin B will be destroyed when vegetables are fried, minerals and fat-soluble vitamins are not destroyed.

High temperature only destroys part of the nutrients of vegetables, not all, like cellulose will not be destroyed, vegetables are heated to make it taste better.

The main reason is that the current vegetables have drug residues, and eating them raw is harmful to the human body, so the vegetables can only be fried and eaten after high temperature sterilization.

Stir-frying vegetables will indeed destroy the various vitamins contained in vegetables, but some people don't like to eat raw vegetables, so they can only fry them.

If the vegetables are completely natural, and you are used to eating them raw, then it is best not to fry the vegetables, just eat them raw, the problem is that our eating habits are to fry most of the vegetables before eating, so even if the nutrients are lost, the vegetables must be fried before eating.

Because vegetables will be more unpalatable if they are not cooked, and some dishes will be more bitter and spicy if they are not cooked, they will be easier to eat after being fried in oil, and they will not waste a lot of nutrition.

Because there are some vegetables that have some problems in the absence of high temperatures, and are not particularly safe and healthy, it is still necessary to fry the vegetables and eat them.

Although it is said that high temperatures destroy the nutrients of vegetables, eating raw vegetables may be at risk of contracting parasites, so for the sake of good health, it is still necessary to choose to eat some fried vegetables.

Stir-fry until the vegetables are more nutritious, such as carrots, this dish is about to be fried, and the vitamin B can be fried, so that it can be nutritious to eat, and it is not good if you don't fry it.

Because vegetables are only good for the human body when they are cooked, although they are destroyed, they are not lost, they are all in the pot.

Because the vegetables can only be eaten when they are fried, and they taste delicious. Even if it is destroyed, it will not damage too many nutrients.

Because the high temperature can also destroy the bacteria on the surface, but it is also to improve the taste of the vegetables before frying the vegetables, and some vegetables also have some kind of harmful substances in them, so they should also be fried before eating.

The vegetables are fried in order to sterilize and kill the virus, and the dishes are also very dirty, and there are often a lot of toxins, plus some dishes that cannot be eaten raw, so they have to be fried and eaten.

Vegetables contain a lot of oxalate, which affects the absorption of nutrients, and stir-frying vegetables can remove most of the oxalate and help the intestines absorb calcium and magnesium from vegetables. You don't need to use high temperature, room temperature is fine, and it doesn't destroy too much vegetable nutrients.

Because not all vegetables are harmless when eaten raw, some vegetables must be fried, and the taste will be much better.

Although high temperature will destroy the nutrients of vegetables, some vegetables are not fried, which is not good for the stomach and affects health.

Because today's vegetables are basically sprayed with pesticides, even if they are cleaned, they cannot be cleaned, and they can only be sterilized at high temperatures.

High temperatures do destroy the nutrients of vegetables, so vegetables generally cannot be fried for too long. Stir-frying the dish helps kill some microorganisms and helps digestion and absorption, so eat it cooked.

In fact, not all vegetables will destroy the nutrients of vegetables after cooking, there are many kinds of vegetables that reach their peak nutrition when picking, and the nutrients will be lost after transportation and cooking, but vegetables and fruits such as carrots and tomatoes will increase their nutrition after cooking.

Because raw vegetables are likely to contain harmful bacteria, high temperatures can kill bacteria. Some vegetables contain toxic substances, and there is no harm when they are cooked. For example, green beans.

High temperatures can destroy the oxygen output, but there are times when we can't absorb vegetables that have not been cooked, or now that we have passed the time of food and clothing, we are stir-fried in order to enjoy the deliciousness of the dish.

High temperature may destroy the nutrients of vegetarian dishes, and nutrients will gradually oxidize and lose due to high temperature, which cannot be absorbed by the body. Eating raw vegetables will contain some eggs, parasites, etc., and stir-frying them greatly reduces these chances.

Stir-frying vegetables is to meet the needs of our intestines, and some raw vegetables are highly nutritious but we can't absorb them, so they will be heated slightly and can be eaten.

In the process of processing vegetables, the potential bacterial danger can be removed, otherwise eating raw food directly may cause diarrhea. And stir-frying is not about frying the dish badly, unlike overcooking it, which destroys the nutrients.

It's true that high temperatures destroy the nutrients in food, but the cooked food we eat on a regular basis doesn't lose all the nutrients. High-temperature cooking mainly affects the proteins, fats and vitamins in food. By cooking at the right time and at a good time, you can reduce the loss of nutrients from your food.