In addition, ordinary casseroles commonly used by people may also contain timely substances and be fired at high temperature, and some casseroles will be glazed and fired. Some harmful substances in glaze will enter the human body with food for a long time, which will affect health.
Especially when the food is stewed in casserole, once the time is too long, the average loss rate of nutrients in the food is also high, especially the vitamins in vegetables are lost a lot.
Ordinary casserole is made of clay, feldspar and timely, and is made by high temperature firing. Although the food cooked with it has a unique flavor, if the heating time is too long, protein, the raw material of animal food, will degrade, increase its toughness and make its taste worse, which is not conducive to human digestion and absorption.
Extended data
When stewing food in a casserole, it is difficult for the odor substances in the raw materials to overflow because of the tight seal. There are also some valeric acid, valeraldehyde and lower fatty acids in food and soup, which produce harmful substances in thermal reaction. Casseroles are mostly fired with glaze, in which harmful substances such as lead and arsenic will be dissolved due to repeated heating, and inorganic salts such as feldspar and timely will also escape. If eaten for a long time, it will cause chronic poisoning in the body.
When food is stewed in casserole, the average loss rate of nutrients in food is high, especially inorganic salts such as calcium, phosphorus, iron, zinc and iodine in animal and plant raw materials, and the loss rate of vitamin C is as high as 100%. Therefore, when eating casserole, you need to add raw vegetables and coarse grains to make up for the loss and deficiency of nutrition.
People's Daily Online: Is the casserole delicious and warm? Why not eat it often?