烹饪中不免会引起维生素的流失,为使流失量降到最低,请遵循以下建议: 1.米类煮、蒸的烹饪方法最好。洗米不要狠搓。煮粥不要放碱,以免破坏了B族维生素。不要捞饭弃米汤,大量的营养素会随米汤的弃掉而损失,一般可损失67%的维生素B_1,50%的维生素B_2,同时还会损失大部分蛋白质和矿物质。 2.面食生活中常用蒸煮炸烙烤等加工方法,蒸馒头烙大饼时面粉中维 Cooking will inevitably lead to the loss of vitamins, in order to minimize the loss, please follow the following recommendations: 1. Rice cooked, steamed the best cooking methods. Do not wash rice ruthless rub. Do not put the porridge alkaline, so as not to damage the B vitamins. Do not dump rice soup, large quantities of nutrients will be discarded with the loss of rice soup, the general loss of 67% of vitamin B_1, 50% of vitamin B_2, but also the loss of most of the protein and minerals. 2. Pasta commonly used in cooking fried baked processing methods such as steamed buns baked bread flour when the dimension