The cooking method of vegetables is not necessarily better than boiling. First of all, vitamins in vegetables can be divided into water-soluble vitamins and fat-soluble vitamins.

Water-soluble vitamins are a group of vitamins that can be dissolved in water, and are often components of coenzymes or auxiliary groups. It mainly includes B vitamins and vitamin C.

Fat-soluble vitamins refer to vitamins insoluble in water but soluble in fat and organic solvents, including vitamins A, D, E, K and lycopene.

Although the cooking temperature is high, there is little loss of water-soluble vitamins. For example, the preservation rates of vitamin C in leafy vegetables, carotene and tomatoes can reach 60%-80%, 76%-90% and 90% respectively.

When boiled for a long time and heated for a long time, the loss of vitamin C in vegetables will be great: the loss rate of vitamin C in cabbage boiled 15 minutes can reach 43%, and that in common vegetables boiled 10 minutes can destroy about 30%.

In addition, when we cook boiled vegetables, water-soluble vitamins B 1, B2 and vitamin C are all dissolved in water. Therefore, if the soup is not finished, most of the water-soluble nutrients will be lost.

So I hope everyone will never be limited by the inherent thinking in the future, thinking that boiled vegetables are more nutritious than cooking!