一、各种烹饪方法的优劣1、煮:是将原料放入一定量的汤汁或清水中,先用旺火煮开,再用温水煮烂的烹调方法。采用此方法,汤液中溶解了许多水溶性物质如维生素B1、维生素C及矿物质钙、磷等。糖及蛋白质在加热中部分水解,而脂肪无显著变化。蔬菜采用此方法,尽管不损失或很少损失胡萝卜素,但约30%的维B1和约60%的维C受破坏。煮沸时间长短,煮沸前食物处理方法对营养素的损失也有影响。烹调时间越长,维C损失越多。对大多 First, the pros and cons of a variety of cooking methods 1, cooking: is the raw material into a certain amount of soup or water, boil first boil, and then boil warm cooking methods. Using this method, the soup dissolves many water-soluble substances such as vitamin B1, vitamin C and minerals such as calcium, phosphorus and so on. Sugar and protein partially hydrolyzed during heating, while no significant change in fat. With this approach to vegetables, about 30% of the vitamin B1 and about 60% of the vitamin C are destroyed, despite no or very little loss of carotenoids. Boiling time, before boiling food processing methods also have an impact on nutrient losses. The longer cooking time, the more vitamin C loss. Mostly