Vegetables bring "three treasures" to human body, also called "three elements", including vitamins, mineral trace elements and cellulose, especially vegetables are rich in important nutrients needed by human body, such as vitamin C, B vitamins and potassium. However, Chen Chaogang pointed out that vitamin C, B vitamins and potassium are highly water-soluble or easily destroyed at high temperature, so it is easy to cause the loss of these nutrients, especially B vitamins, which may cause more than 80% loss due to improper cooking.
After vegetables are cooked, the amount of nutrients retained is related to the cooking method. The longer the heating time, the more boiled water, and the more nutrients are lost. In addition to the above nutrients, it is found that the loss of phytochemicals in vegetables, such as flavonoids and sulfides, is also proportional to cooking time. For example, when broccoli is scalded for 5 minutes, the sulfide loss is 15%, 10 minutes is 40%, and 30 minutes is 77%. This is because sulfide is water-soluble, and it is easy to be destroyed when cooked at high temperature for a long time, and it is lost when dissolved in water. Therefore, we can find that food like green vegetables is not only very delicious, but also delicious and has excellent nutritional value. However, if you eat at will, there will be various problems. We need to try to avoid the above eating methods, otherwise it will lead to the loss of nutrition.
Above, we all introduced the situation of green vegetables to everyone. We can find that green vegetables are a very delicious food. Eating green vegetables often is good for us and can help us supplement a lot of nutrition. We need to avoid eating heated green vegetables as much as possible, otherwise it is not conducive to the absorption of nutrients.