Is there still nutrition when vegetables are fried, and will nutrients be lost when vegetables are f

In general, for leafy greens that are easy to cook or vegetables that need to be shredded, sautéing for 3-4 minutes is sufficient. The survey found that the loss of vitamin C in dishes fried over high heat was only 15. If you stir-fry and simmer for a while, the vitamin C in the dish will lose about 60%.

Therefore, stir-fry vegetables should use a strong fire, so that the fried vegetables are not only delicious in color, but also have less nutrient loss in the dishes. If you add a little vinegar when cooking, it is more conducive to vitamin protection.

In addition to some vitamins such as VC, most of the nutrients will not be destroyed, the effects of the drugs you said should still exist, of course, if high blood pressure and high blood lipids should not eat more oil, maybe cold celery or juice is better.

Is it healthy to eat vegetables stir-fried?

Hello! Before the invention of fire, humans ate raw, whether it was vegetables or meat. After the invention of fire, it gradually switched from raw food to cooked food.

At present, the habit of maintaining a raw food is the most Western diet, and due to the cooking habits of our country, cooked food accounts for a large proportion of raw food.

In the Western diet, it is quite common for vegetables to be eaten raw, such as onions, celery, and bell peppers. Because the vitamin C and some physiologically active substances contained in vegetables are very delicate and can be easily destroyed during cooking, eating raw vegetables can maximize the benefits.

However, our eating habits are not suitable for eating raw vegetables.

In fact, there are pros and cons to eating vegetables raw and cooked.

Eating raw vegetables retains nutrients to the greatest extent and has the miraculous effect of preventing cancer, fighting cancer and preventing a variety of diseases.

Most of the vegetables contain an immune substance, that is, interferon inducer, which acts on the interferon gene of human cells, can produce interferon, become the health "guardian" of human cells, and has the effect of inhibiting human cell carcinogenesis and antiviral infection. And this "interferon inducer" cannot tolerate high temperatures, and only raw vegetables can exert its effect. Therefore, all vegetables that can be eaten raw are best eaten raw; Vegetables that cannot be eaten raw should also not be overcooked to minimize the loss of nutrients.

Not all vegetables are suitable for eating raw.

Vegetables suitable for eating raw are carrots, cucumbers, tomatoes, bell peppers, lettuce, cabbage, lettuce, cabbage, eggplant, cauliflower, peppers, onions, celery, etc.

Eating raw can be done by drinking homemade fresh vegetable juice or chilling fresh vegetables with vinegar and less salt. It is best not to peel cucumbers raw, and tomatoes should not be scalded and peeled, because vitamin C changes after scalding, and it tastes sour. It is best to peel the lettuce raw, wash it, blanch it with boiling water, mix it with the seasoning and marinate it for 1 2 hours before eating.

However, from the perspective of nutritional balance, cooked vegetables are essential to help the carotene in vegetables to be fully absorbed and utilized. Vegetables that are dark green or orange in color are rich in carotene and are best eaten cooked.

Since eating raw vegetables and cooked vegetables have their own advantages, if you can organically combine raw and cooked food, and eat both lettuce and cooked vegetables every day, you can learn from each other's strengths and achieve the best results.

Thank you!!

Vegetables are cooked and not all nutrients are lost It has long been a popular belief that raw vegetables are good for health. The rationale for this is that eating raw vegetables does not result in a loss of nutrients and best retains active enzymes.

Isn't it completely advisable to eat vegetables cooked? In fact, as long as they are cooked properly, cooked vegetables can also have their benefits, and they may not be wiped out of nutrients as legend has been said. Minerals such as potassium, calcium, and magnesium in vegetables are not afraid of heat, and vitamin B

Vitamin K and carotenoids are also lost in cooking, and dietary fiber is not lost. The only nutrients that are really lost are vitamin C and folic acid. Some people say that cooking vegetables increases the fat content of the vegetables.

However, eating raw vegetables mixed with salad dressing can also produce a lot of fat. The fat content of mayonnaise is usually 60% or even more than 80%, and the fat brought by a large spoonful of mayonnaise should not be underestimated. After blanching, it is only necessary to make a cold salad, only half a spoon of sesame oil, and cooking and stir-frying can also be cooked with less oil.

Wash first and then cut and stir-fry quickly to reduce nutrient loss.

Wash and then cut vegetables first, wash them first and then change the knife. If you cut and then wash, a large amount of water-soluble vitamins and minerals will be lost from the "wound". The picture is convenient, cut first and then washed, which will lead to low nutrition and low quality of vegetable dishes.

The higher the temperature and the longer the heating time, the greater the damage to vitamins. Stir-frying over a fast heat (high temperature, but short heating time) is more conducive to keeping vitamins less destroyed than slow stir-frying (low temperature, but long heating time). Stir-frying also reduces water exudation, which reduces the loss of water-soluble nutrients.

Experiments have shown that boiling vegetables for 3 minutes loses 5% of vitamin C, and boiling for 10 minutes loses up to 30% of vitamin C.

Eat freshly made, eat less leftovers and fried vegetables, and the longer you leave it, the more vitamins will be destroyed. Moreover, the leftovers have to be reheated before eating, which is equivalent to losing some vitamins again. In addition to vitamin loss, leftovers can also produce nitrites, which are not good for health.

Thickening means adding a small amount of water starch before stir-frying. The effect of thickening is to thicken the soup and stick to the vegetables, so as not to waste the vitamins and minerals dissolved in the soup. In addition, thickening has a certain protective effect on vitamin C.

The effects of various cooking methods on nutrients can cause some nutrients to be lost.

Boiling: Cooking has a partial hydrolysis effect on cheese and protein, which has little effect on fat, but will dissolve water-soluble vitamins (such as B, C) and minerals (calcium, phosphorus, etc.) in water.

1. Steaming: Steaming has a similar nutrient effect to cooking, but minerals are not lost due to steaming.

Second simmering: Simmering can dissolve water-soluble vitamins and minerals in the soup, and only a part of the vitamins will be destroyed.

Three-pickling: The length of salting time is directly proportional to the size of nutrient loss. The longer the time, the greater the loss of vitamins B and C, and vice versa. But the smoke boiled vegetables look good for digestion.

Tetrahalogen: Halogen can dissolve the vitamins and some minerals in the food in the marinade, and only part of it is lost.

Five-fried: Due to the high temperature, frying has varying degrees of damage to all nutrients. Proteins are severely denatured by high temperatures, and fats lose their function due to frying. Slippery stir-frying, because the food is coated with egg white or wet starch to form a protective film, so there is little loss of nutrients.

Sixth, roasting not only causes considerable loss of vitamins A, B, and C, but also causes fat loss. If it is directly roasted over an open flame, it will also make the food contain 3·4 benzocastin carcinogens.

Yes, some vitamins will be destroyed when heated, if it is a vegetable, blanching or frying it after oil can not only speed up the ripening, but also make the dish greener.

Boiled vegetables are often considered to be a healthier way to cook, regardless of age and situation. Stir-frying, on the other hand, is considered by many to be a less healthy way to cook.

So what's the difference between cooking and stir-frying?

1. Cook vegetables, boil directly with water, the temperature is relatively low, the amount of oil put is relatively small, and the taste is relatively light. Stir-frying, on the other hand, requires more oil and has a heavier flavor.

2. Although smoke or harmful substances will be produced when stir-frying, it is not good for the body. But boiled vegetables are not necessarily healthy, and sometimes boiled vegetables are not as nutritious as fried vegetables.

3. Some ** or sick people can eat boiled vegetables, or the two ways are used alternately.

4. However, it should be noted that whether it is boiled vegetables or fried vegetables, do not heat them overnight or repeatedly, because it is easy to produce harmful substances.

Many people think that boiled vegetables are healthier and will not cause obesity, so they eat boiled vegetables for a long time. But is it really good to eat boiled vegetables for a long time?

1. Boiled vegetables contain relatively few nutrients, which are not enough to meet the needs of the human body.

2. Usually eating is more greasy, which is easy to cause nausea and loss of appetite, and then eating fried vegetables with oil may aggravate the discomfort symptoms, so you can eat some boiled vegetables appropriately.

3. The cooking time of stir-fry is relatively short, the water required is relatively small, and the vitamins contained in vegetables may be destroyed, so the varieties of vegetables should be considered differently.

So which vegetables are better for stir-frying?

The answer is: carrots.

1. Carotene contained in carrots.

It is an ester-soluble vitamin that binds to fats and is more conducive to digestion.

2. However, if the oil is too hot or fried for too long, it will lead to a large loss of carotene, so it is necessary to master the time of stir-frying.

So what kind of vegetables are suitable for boiling?

The answer is: broccoli.

1. Stir-fried broccoli is easy to lose nutrients from broccoli, and boiling is better to preserve nutrients.

2. But the time to cook broccoli should not be too long, and you can scoop it up when the broccoli turns a little dark green, otherwise it is easy to lose nutrients.

In addition, people who usually like to eat stir-fried vegetables should pay special attention to the fact that the amount of oil they eat every day should not be too much, as it may cause diseases in the long run.

Which can better retain the nutrients of vegetables by stir-frying or boiling, I think it is boiled, because the temperature may be too high when stir-frying, which will destroy the nutrients, and the temperature can be controlled when cooking, and the time can also be controlled, so more nutrients can be retained.

Stir-frying can better preserve the nutrients in the vegetables.

There are a large number of water-soluble vitamin B and vitamin C in vegetables, vitamin C will be destroyed in large quantities at 40 to 60 degrees Celsius, and when the oil temperature exceeds 6 into hot stir-frying, vitamin C is destroyed less, and the stir-fry time is short, that is, cooked, so as to retain more nutrients; In cooking, the water-soluble vitamins in the vegetables are dissolved in the water and lost, and the soup is destroyed at 40 to 60 degrees Celsius when cooking, and the cooking time is also long.

Therefore, vegetables are better retained when stir-fried!

Fry! Fry! Stir-frying is more nutritious.

Scientific basis: The loss of vitamin C in boiled vegetables is greater than that in stir-fried vegetables.

The nutrients in vegetables are: water, dietary fiber, minerals, vitamins, phytochemicals, etc. Minerals are actually a very stable class of substances during cooking, and they are less lost.

Vitamins can be classified as water-soluble and fat-soluble.

Take water-soluble vitamins, for example. Water solubility includes vitamin C and vitamin B group. Everyone is too familiar with vitamin C, whether it is news or TV, every time it comes to nutrition, vitamin C has a high appearance rate.

However, vitamin C itself is not a stable substance, when exposed to oxygen, light and heat, under the action of VIT C oxidase, it is easy to be oxidized to another substance, losing its original biological activity.

In addition, vitamin C itself is soluble in water, and when vegetables are boiled, the cell wall of the vegetable will change from hard to soft due to the effect of heat, and the vitamin C inside the cell will be"Dissolved into the soup, vitmain c dissolved in the soup loses the protection of the cell wall and is more likely to be destroyed by oxidation, which leads to further loss of nutrients.

So, what about when it comes to "small stir-frying"? When the temperature is high, the natural cell wall will also be degraded, the vegetables will change from crunchy to soft, and the vitamin C in the cells will also be degraded, but there is no water? So the vitamin C inside the cell does not dissolve to the outside.

Therefore, if you only eat vegetables when you boil them, then at least 50% of the vitamin C is destroyed; In this comparison, when stir-frying, the nutrient retention rate will be higher;

Compared with boiling, cooking can better retain the nutrients of vegetables. Stir-fried vegetables are heated by sudden high temperatures, and the vegetables lose some of their vitamins and chlorophyll in an instantaneous high temperature. Whereas, boiling vegetables is a slow warming process, which retains the nutrients of the vegetables to a large extent, and the boiled vegetables are softer and easier to digest.

Boiling in water will preserve the nutrients of the vegetables. The temperature is relatively calm and stable. Nutrients are not lost. Therefore, the nutrients of vegetables can be preserved better.

For green vegetables, stir-frying can preserve the nutrients of vegetables.

And for root vegetables, such as turnips, potatoes and vegetables, boiled and stewed, they are more nutritious. Conducive to digestion and absorption.

1. As long as it is cooked at high temperature, vegetable nutrition will be lost.

Vegetables are rich in vitamins, minerals, trace elements and fiber, especially important nutrients such as vitamins C, B and potassium. However, vitamin C and B are extremely water-soluble and easy to be destroyed as long as they are at high temperatures, so whether they are blanched, boiled or fried, they are easy to cause the loss of these nutrients, especially vitamin B, which may cause more than 80% loss due to improper cooking.

2. Improper boiling also impairs nutrition.

Some vegetables with high oxalic acid content, such as spinach and water spinach, can be "scalded" with boiling water, which can also avoid oxalic acid being absorbed by the human body, combine with calcium to form kidney stones, and can remove the spicy and bitter taste in some vegetables.

But blanching vegetables is not the most nutritious way to cook them. From the perspective of edible oil and calorie intake, scalded vegetables do have less oil, but long-term consumption may cause spleen and stomach deficiency and cold, as long as you eat a little more "hot" food, the stomach and intestines will not be able to digest, resulting in heat poison reaction, mouth ulcers and fire will come to the door.

Of course, after the vegetables are scalded, the water-soluble nutrients in them will be lost, such as vitamin C, vitamin B group, carotene, etc., which are beneficial to the human body, will be lost to the pot.

Although there will be a problem of nutrient loss after cooking, if you switch to raw food, the human body cannot fully absorb its nutrients, so considering factors such as digestion and absorption rate, eating habits, pesticide residues, etc., it is better to eat cooked food.

3. The secret of stir-frying vegetables: put the oil in the pot before it smokes.

Compared with blanching, if you control the vegetables well, you can also reduce the loss of nutrients, but after all, the temperature of stir-fried vegetables is higher, and vitamin C and some vitamin B will still be destroyed when they encounter high temperatures.

There are several ways to reduce the destruction of nutrients when stir-frying vegetables:

1.Don't wait for the oil to smoke before putting the dishes.

Wait until the oil pan smokes, such oil temperature is often very high, which can easily lead to the destruction of nutrients in vegetables. The correct way to do this is to put the ingredients in the pan while the oil is still smoking.

Here's a simple way to test the temperature of the oil: insert bamboo chopsticks into the oil, and when there are many small bubbles around it, it means that the temperature is hot enough to get out of the pot.

2.Don't add too much oil to stir-frying.

No matter what kind of oil, the fat content is more than 98%, and vegetables are particularly absorbent, if you use too much oil to fry vegetables, the surface of the dish will be surrounded by a layer of oil, and other condiments are not easy to penetrate into the inside of vegetables, affecting the taste of food, and at the same time it is not conducive to digestion and absorption.

3.Don't put too much spice.

The salt content in soy sauce, oyster sauce, chicken essence and bean paste is very high, if you use condiments, you should reduce the amount of salt, otherwise it is easy to cause excessive sodium.

Fourth, which cooking method is nutritious and healthy: blanched vegetables.

From the above point of view, "stir-fried" vegetables retain the lowest nutrients and can also make the human body consume too many calories.