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叶酸是一种水溶性的维生素,是B族维生素中的一种。别看它不太起眼,却是蛋白质与核酸合成的必需因子,血红蛋白、红细胞、白细胞快速增生,氨基酸代谢,大脑中DNA的代谢都少不了它。含叶酸的食物很多,但由于天然的叶酸极不稳定,易受阳光或加热的影响而发生氧化,人体能从食物中获得的叶酸并不多。研究显示,煲汤等烹饪方法会使食物中的叶酸损失50%95%;盐水浸泡过的蔬菜,叶酸也会损失很大。因此,老年人要改变烹制习惯,不宜对绿色蔬菜烹煮过久、过烂,以尽可能减少叶酸流失。
Folic acid is a water-soluble vitamin, one of the B vitamins. Do not look it is not too eye-catching, but it is an essential factor for protein and nucleic acid synthesis, hemoglobin, red blood cells, rapid proliferation of white blood cells, amino acid metabolism, DNA metabolism in the brain ultimately. Many foods contain folic acid, but due to the natural instability of folic acid, susceptible to the impact of sunlight or heat oxidation occurs, the body can get from food not much folate. Studies have shown that cooking methods such as soup can cause 50% to 95% loss of folic acid in foods; and folic acid, also lost in salt-soaked vegetables. Therefore, the elderly to change the cooking habits, green vegetables should not be cooked too long, too rotten, in order to minimize the loss of folic acid.