The contents of vitamin C, vitamin B 1 and folic acid in common fruits such as apples, pears, peaches, bananas and pineapples are low. There are no more nutrients that are afraid of heat. Fat-soluble substances such as carotene and lycopene are not afraid of heating at 100℃, and minerals and dietary fiber will not be lost due to heating.

Among them, polyphenols are mainly soluble in water, and most of them can be preserved under boiling conditions. Therefore, if the goal of eating fruit is to increase potassium, or increase dietary fiber, or increase water, cooked fruit will not have any obstacles.

Dietary fiber and minerals in fruits will not be destroyed by heating, only a small amount of vitamins, mainly vitamin C. According to the data analysis of USDA, the loss of vitamins in common foods (including fruits) after cooking is only about 10%~25%. The lost vitamins can be supplemented by eating more vegetables. The content of vitamin C in vegetables such as Chinese cabbage, amaranth, asparagus, lotus root and Chinese cabbage is very high.

/iknow-pic.cdn.bcebos.com/10dfa9ec8a1363278c13d89f8a0ec09fac7a4 "target =" _ blank "title =" "class =" ikqb _ img. /iknow-pic . cdn . BCE Bos . com/ 10 DFA 9 EC 8 a 1363278 c 13d 89 F8 fa 0 EC 09 fac 7 a 4？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ N/2014/1217/c85914-26222039.html "target =" _ "What fruit is not suitable for heating?

/jysh.people.cn/n1/2017/1227/c404390-29731829.html "target =" _ blank "title =" People's Daily Online- People's Network-These fruits can be eaten while they are hot, and reasonable heating will make you feel at ease when eating fruits in winter.