上面已经提到,无论初加工还是热加工时,维生素都要遭到破坏。例如,烧煮食品时维生素C损失达50%,淘米时维生素B_1损失达30%等等。必须牢记这点,以保持正确的烹调工艺。由于在各种代谢过程中矿物元素从机体内大量消失,其消失程度不一样,因而其需要量也不一样。这可由机体内成长过 As already mentioned above, vitamins are destroyed in both initial processing and thermal processing. For example, the loss of vitamin C in cooking foods reaches 50%, the loss of vitamin B_1 in rice washing reaches 30% and so on. This must be kept in mind in order to maintain the correct cooking process. Due to a large number of mineral elements disappear from the body in a variety of metabolic processes, the extent of its disappearance is not the same, so its demand is not the same. This can be grown in the body