Steamed vegetables are heated by steam, and the temperature is only 100℃, which has little damage to the nutrients in food, while when we usually cook vegetables, the oil temperature can reach 200-300 Baidu. When rice, flour and corn flour are steamed, their nutrients can be preserved above 95%, but when fried, their vitamin B2 and nicotinic acid are lost by about 50%, and vitamin B 1 is almost lost. Related research also found that the content of polyphenols in steamed vegetables, such as quercetin, was significantly higher than other cooking methods.
Therefore, compared with roasting, roasting, frying, frying and other cooking methods, the nutrients in steamed vegetables can be preserved better. Although the two cooking methods, boiling and stewing, have the same temperature as steamed vegetables, the soup of ingredients is easy to be lost when cooking and stewing, and the heating time is often longer, which requires more condiments to flavor.
It can be seen that steaming vegetables is indeed a healthy cooking method that retains raw materials and nutrition. The taste is light and there are few condiments, which is helpful to cultivate the habit of light diet and bid farewell to heavy taste.
2, the taste is pure.
Steamed vegetables pay attention to the original flavor, which is one-third of the cooking oil, or even no oil at all. The original flavor of raw materials will not be decomposed and replaced, which can make people savor the original flavor of pure natural dishes, return to nature and find natural health.
3, steamed vegetables have less fumes.
Especially in the hot summer, cooking in the kitchen at high temperature makes the whole body sweat, and the nose and trachea have to breathe the choking smell, which is really uncomfortable.