烹调对蔬菜营养素的影响 烹调可使蔬菜所含维生素受到不同程度的破坏,矿物质溶于水,糖、脂肪、蛋白质一般无甚影响。受到破坏最大的是维生素C。一般来说,烹调对维生素影响是:蒸比煮小,温度高、时间短比温度低、时间长小。 烹调中加碱或使用铜器对维生素有很大的损失。 生食蔬菜虽可减少维生素的损失,但缺点是消化吸收率也低。若洗涤不洁,消毒不净,还会有感染寄生 The impact of cooking on vegetable nutrients Cooking can make vegetables contain varying degrees of destruction of vitamins, minerals soluble in water, sugar, fat, protein generally have no effect. The most damaged is vitamin C. In general, the impact of cooking on vitamins are: steamed than small boiled, high temperature, short time than the temperature, long time. Alkali cooking or use of copper on the vitamins have a great loss. Although raw vegetables can reduce the loss of vitamins, but the disadvantage is that digestion and absorption rate is also low. If the dirty washing, disinfection is not net, there will be parasitic infection