Category:catering food

Question:
to the scientific basis

Answer:
different food with different cooking methods, which retain the amount of different nutrients, the body absorbs The results are also different.
longer any food cooking on their nutrient content the greater the damage, but if you do not cook, the food may not be conducive to absorption of active ingredients or the food contains a number of toxic and hazardous substances need to be cooked before eating to break down.
Most of the vegetables do not cook raw food in order to guarantee that the vitamins and other substances are not destroyed. After the vitamin in vegetables after high temperature has been the little left. So, if do not like eating raw vegetables, but also as far as possible can be a little familiar. However, some vegetables contain toxic and hazardous substances, such as potatoes, string beans, legumes, etc. Most of the needs of cooked Cai Xing.
meat even after heat will destroy some nutrients, but eating raw meat is not conducive to the human body absorption (arrogance is), meat, there are many parasites, but also need a long-time cooking can kill. In addition, the prolonged cooking of meat can also be more tasty, taste better. Of course, like steak, boiled mutton and other short processing time is more delicious taste of their own trade-off bar.
aquatic nutrients can have a direct absorption, the destruction of larger after processing, so raw nutrient absorption even more. And most of them taste better after cooking fish raw food (matter of opinion), so many people prefer eating raw seafood. But now, fresh water or shallow water was found to contain parasites in too much is harmful to health, so for safety or cooked eat, and now deep-sea fish raw relative ease.

Chinese:炒、烤、炖、涮哪个更能保持肉中的营养？

类别: 餐饮食品

问题:
要科学依据

回答:
不同的食品采用不同的烹调方法，其营养成份保留的量不同，身体吸收的结果也不同。
任何食物烹调时间越长，对其营养成份的破坏就越大，但如果不烹调，食物的有效成份可能不利于吸收，或者该食物含有一些有毒有害物质需要烹调来分解后才能食用。
大多的蔬菜不烹调、生食才能保证其中的维生素等物质不被破坏。蔬菜中的维生素经过高温后已经所无几了。所以，如果不喜生食蔬菜的，也要尽量稍熟即可。但有些蔬菜中含有有毒有害物质，如土豆、四季豆等大多的豆类需要熟透才行。
肉类虽然经过加热会破坏其中部分营养，但肉类生食不利于人体吸收（骄气啦），肉类中有许多寄生虫，也需要经过较长时间的烹调才能杀死。另外，长时间的烹调也能使肉类更入味，口感更好。当然，像牛排、涮羊肉等加工时间短味道更鲜美，自己权衡吧。
水产品的营养成份也是可以直接吸收的，加工后破坏较大，所以生食营养吸收得更多。而且大多水产品烹调后味道不如生食（见仁见智），所以有许多人喜好生食水产品。但现在发现淡水或浅海中的产品含寄生虫太多，会对人体有害，所以为了安全还是煮熟了吃吧，现在深海水产品生食相对放心。