1.久存蔬菜:新鲜的青菜,买来存在家里不吃,便会慢慢损失一些维生素,如菠菜在20℃时,维生素 C 损失达84%。若要保存蔬菜,应在避光、通风、干燥的地方贮存。2.丢弃了含维生素最丰富的部分:例如豆芽,有人在吃时只吃上面的芽,而将豆子丢掉。事实上,豆中含维生素 C 比芽的部分多2～3倍。再有,做饺子馅,把菜汁挤掉,维生素会损失70%以上。正确的方法是,切好菜后用油拌好,再加盐和调料,这样油包菜,盐分进不去,馅就不会出汤。3.先切菜再冲洗:在洗切青菜时,有人往往先切再洗,殊不知青菜中的维生素大都能溶解于水,若将菜切了再冲洗,大量维生素就会流失到水中。4.用铜饮具烧菜:因为铜可以 1. Long-lived vegetables: fresh green vegetables, bought home to eat, they will gradually lose some vitamins, such as spinach at 20 ℃, vitamin C loss of up to 84%. Store vegetables in a dark, well-ventilated, dry place. 2. Discarded the most abundant part of the vitamin: such as bean sprouts, someone eat only eat the above buds, and beans will be discarded. In fact, the beans contain vitamin C than the bud part of 2 to 3 times. Again, make dumplings stuffing squeezed juice, vitamins will be lost more than 70%. The correct approach is to cut a good mix of vegetables after cooking, add salt and seasoning, so oil cabbage, salt can not go in, the stuffing will not soup. 3. Wash the vegetables first: When washing vegetables, it is often cut first wash, but most of the vitamins in vegetables can be dissolved in water, if the vegetables cut and then washed, a lot of vitamins will be lost to the water. 4. With copper drink with pots: Because copper can