1、加工方法要恰当人们有时会习惯在烹饪前对蔬菜进行一些加工,而这些加工往往会使蔬菜的营养成分流失。例如吃豆芽的时候把豆瓣去掉,实际上豆瓣的维生素C含量比豆芽多2~3倍。比如,做饺子馅的时候把菜汁挤掉,维生素也会损失60%-70%。您完全可以把菜汁和到面中。2、存放时间别太长可能你喜欢一次性采购大量的蔬菜存放,然后慢慢吃。虽然这样节省了时间,但是你不知,蔬菜每存放一天, 1, the processing methods to be appropriate People sometimes get used to cooking some vegetables before cooking, and these processes tend to make the loss of nutrients in vegetables. For example, when eating bean sprouts to remove the watercress, in fact the watercress vitamin C content than sprouts 2 to 3 times. For example, when making dumplings stuffing squeeze juice, vitamins will also lose 60% -70%. You can put the juice into the noodles. 2, the storage time is not too long Maybe you like to buy a large number of one-time storage of vegetables, and then eat slowly. Although this saves time, but you do not know, every day vegetables stored,