近几十年来,我国的肿瘤发病率呈现逐年升高趋势。防癌抗癌成为人们生活中的一部分,而饮食防癌抗癌是人们非常看重的。食物中含有的维生素、矿物质、膳食纤维以及生物化学物质都具有很好的抗癌作用。食物大多数是需要烹调之后食用的,很多人担心烹调导致营养流失,其实只要烹调合理,熟吃食物不会导致所有的营养素损失掉。食物中的矿物质如钾、钙、镁等不白热,膳食纤维也不会损失掉,一些维生素如维生素B_2、维生素K在烹调中损失也很少,最容易损失的是维生素C、叶酸以及一些生物化学物质等。而其他成分则具有较好的耐热性,短时间烹炒和 In recent decades, the incidence of cancer in our country has been increasing year by year. Anti-cancer has become a part of people’s lives, and anti-cancer diet is very valued people. Foods contain vitamins, minerals, dietary fiber and biochemical substances have a good anti-cancer effect. Most of the food is consumed after cooking. Many people worry that cooking leads to loss of nutrients. In fact, as long as the food is cooked properly, cooked food will not result in the loss of all nutrients. Food minerals such as potassium, calcium, magnesium and other white hot, dietary fiber will not be lost, some vitamins such as vitamin B_2, vitamin K in the cooking loss is also very small, the most vulnerable to loss of vitamin C, folic acid and Some biochemicals and so on. The other ingredients have better heat resistance, short cooking time and