Vegetables rich in fat-soluble vitamins (vitamins A, D, E and K), such as carrots, can only be absorbed by frying because their rich vitamin A can only be dissolved in oil.
Fresh vegetables are rich in vitamins and inorganic salts, which are indispensable ingredients for baby's health. However, if the storage and processing methods are improper, these nutrients will be easily lost. So mom and dad chefs should pay attention to the storage and processing methods of vegetables to reduce the loss of nutrients.
It is best to eat fresh vegetables and avoid "fine processing". The soup produced by cooking vegetables should be eaten with vegetables and cannot be discarded. In order to prevent vitamins from being destroyed by heating, vegetables don't have to be cooked for too long.
Some vitamins are afraid of oxidation and are easily lost when exposed to air. To avoid oxidation, vegetables should be cut before eating. Don't chop them up early and put them outside. Don't buy it in the yard, and expose it on the terrace for a few days to avoid the oxidation loss of vitamin C.