烹调对蔬菜营养素的影响烹调可使蔬菜所含的维生素受到不同程度的破坏,矿物质溶于水.糖、脂肪、蛋白质一般无甚影响。受到破坏最大的是维生素C。一般说来,烹调对维生索的影响是:蒸比煮小;温度高、时间短比温度低、时问长小。但是有的蔬菜,如土豆、胡萝卜、花菜、白菜、四季豆、南瓜、葱及豌豆等,在适当烹调中其所含维生素C反而有增加。烹调中加碱或使用铜器对维生素有很大的损失。生食蔬菜虽可减少维生素的损失,但缺点是消化率低,吸收率也 The effect of cooking on the nutrients of vegetables Cooking can make vitamins contained in vegetables to varying degrees of damage, minerals dissolve in water, sugar, fat, protein generally have little effect. The most damaged is vitamin C. In general, the impact of cooking on the living rope is: smaller than steamed boiled; high temperature, time is shorter than the temperature is short, when asked length. However, some vegetables such as potatoes, carrots, cauliflower, cabbage, green beans, pumpkin, green onions and peas, etc., in the appropriate cooking, but it contains an increase in vitamin C. Alkali cooking or use of copper on the vitamins have a great loss. Although raw vegetables can reduce the loss of vitamins, but the disadvantage is the low rate of digestion, absorption rate also