Fresh vegetables, if bought home for storage, will gradually lose some vitamins. For example, when spinach is stored at 20℃ for 24 hours, the loss of vitamin C will reach 84%. So, eat as many fresh vegetables as possible.

Nutrient parts that should not be discarded

For example, some people only eat bean sprouts and throw them away when eating. In fact, there are two to three times more vitamin C in beans than in buds. Then squeeze out the vegetable juice when making jiaozi, and the vitamins will be lost by more than 70%. The correct way is to cut the vegetables, mix them with oil, and then add salt and seasoning, so that the cabbage won't produce soup.

Cook with a strong fire

According to the determination, the loss of vitamin C in vegetables fried by fire is only 17%, and if they are braised after frying, the loss of vitamin C in vegetables is 59%. Therefore, stir-fry should use strong fire, so that the fried dishes are not only delicious in color, but also less in nutritional loss. Adding a little vinegar when cooking is also beneficial to the preservation of vitamins.

Eat stir-fry while it is hot.

In order to save time, some people like to fry the dishes in advance, and then wait for everyone to eat together in the pot or eat them while they are hot next time. In fact, vitamin B 1 in vegetables will lose 25% in the process of heating up after frying. Stir-fried cabbage will lose 10% after 30 minutes, and will lose 20% after one hour.

Eat vegetables and soup.

Many people like vegetables but don't like soup. In fact, most vitamins are dissolved in vegetable soup when cooking. Take vitamin c as an example. When Chinese cabbage is cooked, 70% of vitamin C will be dissolved in vegetable soup. Boil fresh peas in water for three minutes, and 50% vitamin C is dissolved in the soup. When washing and cutting vegetables, if the vegetables are cut and washed, a lot of vitamins will be lost to the water.

Meat dishes fried with vegetables absorb more oil.

Some people don't eat fat in order to lose weight, but prefer to eat vegetables added to meat. The researchers found that water-rich vegetable cells are filled with air, while meat cells are filled with water, so vegetables are more likely to absorb oil, which is not conducive to losing weight after eating.