在日常生活中人们常用冷水煮饭,这并不符合饮食营养学的要求。谷类食物中含有丰富的B族维生素,如维生素B_1、B_2、烟酸以及无机盐类等,这是人体从膳食中摄取维生素的重要来源。谷类食物所含B族维生素对高温的耐受力比较差,冷水反复淘洗又经高温长时间蒸煮。使B族维生素大受损失。试验结果表明:大米经4～5次冷水中搓洗,再用冷水烧煮,其中维生素B_1的损失约70％左右。如事先拣清米中杂 In everyday life people often use cold water to cook, which does not meet the requirements of diet nutrition. Cereals are rich in B vitamins such as vitamin B_1, B_2, niacin and inorganic salts, which are important sources of the body’s dietary intake of vitamins. B vitamins contained in cereals to high temperature tolerance is poor, cold water repeatedly washed and cooked at high temperature for a long time. B vitamins greatly damaged. The results showed that the rice was scrubbed in 4 ~ 5 cold water and then boiled in cold water, in which the loss of vitamin B_1 was about 70%. If in advance to pick up rice miscellaneous