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胡萝卜:胡萝卜素不惧烹调先说说胡萝卜这种素有健康食品之名的蔬菜品种。胡萝卜中最值得自豪的“胡萝卜素”这个指标,烹调对它的影响真不太大。蒸或炸之后,胡萝卜素含量有轻微的降低,这并不令人意外;但煮熟后的胡萝卜中,类胡萝卜素的总量比没加工之前含量增加了14%,因为胡萝卜素不怕100摄氏度加热,含量升高有可能是烹调之后细胞软化、提取率提高所造成的。此外,由于生胡萝卜有坚实的细胞壁,我们的消化系统并不能有效地把胡萝卜素提取出来,所以还是熟吃更合算。
Carrot: carotene fear cooking First talk about carrots, known as the name of the healthy vegetable varieties of vegetables. The most proud of carrots “carotene ” this indicator, the impact of cooking on it really not too big. It is not surprising that there was a slight decrease in carotene content after steaming or frying; however, the total amount of carotenoids in cooked carrots increased by 14% over the amount before processing because carotene was not afraid of 100 degrees Celsius Heating, increased content may be softened after cooking, the extraction rate caused by the increase. In addition, due to the solid cell wall of raw carrots, our digestive system does not extract carotene efficiently, so it is more economical to cook.