Will the nutrients be lost when the vegetables are steamed and eaten, and will the nutrition still b

1. It is better to wash the vegetables one by one.

Nowadays, when people wash vegetables, they think that there is a lot of soil and residual pesticides in the leaves and rhizomes of the vegetables, and when washing vegetables, they will choose the greens into a small rootlet, or the leaves and rhizomes are washed separately. As everyone knows, cleaning vegetables in this way, most of the vitamins in the vegetables can be dissolved in water, and the vegetables can be soaked in salt water to sterilize when cleaning, and it is better to rinse them one by one. Otherwise, if you break it and wash it, the vegetables will be washed clean, and all the nutrients will be lost!

2. Stir-fried vegetables should be eaten as a meal.

Nowadays, many office workers make bento boxes at night and bring them at noon, and many times they also bring some green vegetables. However, it is best to eat green vegetables as a meal, and if you take a few meals, a large amount of vitamins in vegetables will be lost. Stir-fried cabbage can lose 25% of vitamin C if it is warmed for 15 minutes, and 10% if it is kept warm for 30 minutes.

Therefore, it is not recommended that everyone eat green vegetables after meals, and office workers can bring some melons instead of green vegetables at noon!

3. Eat vegetables and drink soup in green vegetable soup.

When we stir-fry greens, we usually have some greens soup. However, many people tend to throw away these vegetable soups when they eat green vegetables, in fact, vegetable soups have a higher nutritional value than vegetables. For example, after the cabbage is fried, 70% of the vitamin C will be dissolved in the vegetable soup.

Therefore, in the future, the vegetables should eat vegetables and drink soup in order to absorb the nutritional value of vegetables in the most comprehensive way!

The above are the three methods introduced to us by health experts to maximize the nutritional value of green vegetables, after reading, we will wash the vegetables one by one when washing them in the future, and the green vegetables should not be eaten at the same time, and it is best to drink the soup together to make green vegetable soup! Every little green vegetable is a great help to our health, and we must not waste their nutrition!

High temperature will indeed cause the nutrients of the vegetables to be lost, and if the steaming time is relatively long, some nutrients will be lost.

The vegetables themselves don't need to be fried too much, and some of the nutrients will definitely be lost when eaten steamed. Like blue melon, green beans, and dried vegetables can be steamed and eaten.

Its nutrients can be preserved by more than 95%.

1. Steaming is a cooking method that uses the water vapor produced after water boiling as the heat transfer medium liquid rock to make the food mature. Steamed vegetables have the characteristics of high water content, moisturizing, soft and glutinous, original flavor, fresh soup and so on;

2. The raw materials of steaming and burning vegetables are in a closed state during the heating process, directly in contact with steam, the general heating time is short, and the water will not evaporate in large quantities, so the original flavor of the finished product is there, and the taste is tender or soft;

3. The content of polyphenolic nutrients contained in steamed vegetables, such as quercetin of flavonoids, is significantly higher than that of other cooking methods;

4. Compared with cooking methods such as burning, roasting, frying, frying, and stir-frying, the nutrients in steamed vegetables can be retained more;

Its nutrients can be preserved by more than 95%.

1. Steaming is a cooking method that uses the water vapor produced after water boiling as the heat transfer medium to make the food mature. Steamed vegetables have the characteristics of high water content, moisturizing, soft and glutinous, original flavor, fresh soup and so on;

2. The raw residue of steamed vegetables is in a closed state during the heating process, directly in contact with steam, the general heating time is short, and the water will not evaporate in large quantities, so the original flavor of the finished product is there, and the taste is tender or soft and rotten;

3. The content of polyphenolic nutrients contained in steamed vegetables, such as quercetin of Heru flavonoids, was significantly higher than that of other cooking methods;

4. Compared with cooking methods such as burning, roasting, frying, frying, and stir-frying, the nutrients in steamed vegetables can be retained more;

The benefits of steaming vegetables and eating.

Retention - carotene.

Steaming has a higher retention rate of -carotene compared to stir-frying. So - Carotene-rich vegetables such as pumpkin, carrots, broccoli, kale, celery leaves, chrysanthemum may wish to be steamed and eaten. Compared to water-based cooking methods such as steaming and stewing, it also reduces the loss of water-soluble vitamins.

Retains glucosinolates, which have anticancer effects.

The results showed that with the extension of cooking time, the content of glucosinolate (anticancer substance in cruciferous vegetables) decreased rapidly, while the retention rate of glucosinolate in microwave and steaming treatment decreased first and then increased and then decreased slowly, among which the retention rate of glucosinolate in steaming treatment was the highest, and the retention rate of glucosinolate in the three vegetables after steaming for 3 minutes was more than 98%.

Remove pesticides such as methamidophos and dimethoate.

The study found that compared with stewing and stir-frying, the removal rate of pesticides methamidophos and oxymethoate was more than 50%, and the removal rate of methamidophos reached above. In addition, steaming can also reduce the production of carcinogens compared with frying, frying, and stir-frying.

Healthy and light: Vegetables are steamed and eaten, what is the advantage? Listen to the detailed explanations of the experts.

If it is a green leafy vegetable, that is, a vegetable that needs to eat stems and leaves, it will run away a lot of nutrients if you eat it steamed. Vegetables that belong to melons, potatoes, and other vegetables that need to eat roots, such as potatoes, sweet potatoes, pumpkins, carrots, carrots, etc., are nutritious to eat steamed.

Nutritious. Steaming is an important cooking method. Steaming makes the flavor components ripe or salty.

It is characterized by maintaining the original shape, juice and flavor of the dish, and retains the various nutrients of the dish to a large extent. The taste of steamed vegetables is fresh, tender, bright in color, the original juice is reduced, and it is not mixed and scattered. Steamed dishes are suitable for a wide variety of dishes.

Also, some other cooking methods are based on steaming.

That's also divided into what vegetables, some vegetables are steamed and eaten, which is more nutritious. Carrots, for example. Pumpkin. Waiting to be cooked and eaten is very nutritious.

Green vegetables are steamed and eaten very well and are very nutritious.

Because steaming is the best way to ensure the taste of the ingredients themselves and not destroy the nutrition of the ingredients themselves. Dishes made using the steaming method are considered to be the healthiest cooking method because they are authentic, fresh, and retain the nutrients of the ingredients to the greatest extent.

There are a few things to keep in mind when using the steaming method to cook dishes:

First, the main ingredients must be fresh, which is the basic guarantee to determine the quality of the dishes;

Second, the main ingredient needs to be boiled before entering the pot, which has the advantage of avoiding the aging of the ingredients during the water heating process, and it is easy to control the reasonable steaming time.

Third, reasonably grasp the amount of salt to avoid being too salty and destroying the original flavor of the ingredients.

You can eat it steamed, but the time should not be too long, and a large amount of vitamins will be lost for a long time at high temperature

You can try it when you steam it to eat, and the nutrition must be there, but I don't know how much vitamins are lost after a long time of high temperature.

Not good. Stir-fry or make soup directly.