浅谈蔬菜熟吃有哪些好处
来源:http://www.zuixianya666.com/  2014-11-10 11:42:43
烹调可以提高蔬菜中钙、镁元素的利用率。绿叶蔬菜也是钙、镁的良好来源,但大部分绿叶蔬菜中存在草酸,它不利于钙和镁的吸收。而在烹调加工中,只要经过焯烫步骤,再进行炒或凉拌,即可除去大部分草酸,从而促进钙和镁等矿物质的吸收。
Cooking can improve the utilization of calcium and magnesium elements in vegetables. Green leafy vegetables are also a good source of calcium, magnesium, but most of the green leafy vegetables in oxalic acid, it is not conducive to the absorption of calcium and magnesium. In the cooking process, as long as after steam ironing steps, then fry or cold, can remove most of the oxalic acid, so as to promote the absorption of calcium and magnesium and other minerals. 
熟吃蔬菜比较卫生。因为加热能破坏其中的有机磷农药,除去一部分草酸和亚硝酸盐,杀灭细菌和寄生虫卵,大大提高安全性。如大肠杆菌之类的病菌也难奈沸水或热油的洗礼,一些抗营养因素和破坏维生素的氧化酶类,也能在加热的过程中被杀灭。
Cooked vegetables more health. Because heat can destroy the organophosphorus pesticide, remove part of oxalic acid and nitrite, kill bacteria and parasite eggs, greatly improve the safety. Bacteria such as e. coli and difficult to endure the baptism of boiling water or hot oil, some anti nutritional factors and destroy vitamin oxidases, can also be exterminated in the process of heating. 
烹调可以大幅度地提高蔬菜的食用数量。生吃尽管营养素毫无损失,但总的食用数量很难提高。每日要吃300-500克蔬菜,更好一半是深绿色蔬菜。如生吃200克菠菜、油菜、芥蓝、绿菜花、茼蒿、茴香等深绿蔬菜,根本就不能吃,更谈不上美味。南瓜生吃能嚼得动吗?所以,完全生食蔬菜的生活,蔬菜品种会大大受到限制,而且食用数量也很难达到。
Cooking can greatly increase the number of eating vegetables. No raw although nutrients loss, but the total consumption quantity is difficult to improve. The best way to eat 300-300 grams of vegetables daily half is dark green vegetables. Such as raw 200 grams, spinach, cole, kale, dark green vegetables such as broccoli, garden chrysanthemum, fennel, won't eat, not to mention delicious. Raw pumpkin can chew up? Life so completely raw vegetables, vegetable varieties will greatly restricted, and the consumption quantity is difficult to achieve. 
醉仙鸭http://www.zuixianya666.com/