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我曾给日本东京农业大学的交流学生讲过一次介绍中国的饮食与营养状况的课。一位营养专业的女学生举手提问:中国人烹饪时蔬菜大部分都做熟了吃,为什么不缺维生素C呢?维生素C不是非常怕热吗?菜做熟了维生素C不就全分解了吗?这位女生的提问并不奇怪,因为很多中国人也存
I gave a talk to exchange students at Tokyo Agricultural University in Japan about the diet and nutritional status of China. A nutrition professional female student raised his hand Question: Chinese cooking most of the vegetables are cooked to eat, why not lack of vitamin C? Vitamin C is not very afraid of heat? Dish cooked vitamin C is not fully decomposed ? The girl’s question is not surprising, because many Chinese also exist