The reason why steamed vegetables have high nutritional value is mainly because the vegetables themselves do not need to be turned over in the process of steaming vegetables. Just stir it when you eat it. At this time, the nutrients are all in it, and there is relatively little oil and salt, which is relatively healthy for the body. Moreover, the steamed dishes are soft and rotten, especially suitable for children and the elderly with bad teeth. Steamed vegetables have good water-locking effect, are light and less oily, and can prevent food from producing more oil after twice cooking, and prevent the occurrence of chronic diseases such as three highs, cardiovascular and cerebrovascular diseases; At the same time, it reduces the probability that edible oil will be oxidized in the body to produce harmful free radicals when food is fried and cooked at high temperature, and helps the body to resist aging.
When the temperature of cooking food is low, the oil in food is not easy to be oxidized too much. You can put some linseed oil, olive oil and other oils containing unsaturated fatty acids, which is good for cardiovascular health. Steaming or boiling is healthier. 100℃ low temperature cooking, maximum retention of nutrients. The researchers found that when barley and whole grains were steamed, more than 95% of nutrients were retained, but when fried, more than 50% of vitamin B2 and folic acid were lost, and vitamin B 1 was almost lost.
Eggs cooked at low temperature can not only preserve more nutrients, but also have higher digestibility. Cooking looks simple, but it also requires skill. It is difficult to control the heat and place spices. Steamed vegetables are more suitable for slow stewing, so that the taste of meat will be better and the nutrients inside will not be lost. In order not to waste these ingredients, don't cook them with fire for a long time, so that the nutrients of the ingredients will be absorbed by the soup, and the soup will be nutritious and delicious.