烹调前的营养流失,将会导致您的营养摄取不足。采购阶段追求惬意的口感成为人们生活的一件乐事。精米、精面也因此成了一日三餐的主角。殊不知,B族维生素、无机盐、膳食纤维等大都存在于种子的外壳及胚芽内,大米、小麦经过深加工,口感虽然好了,但营养素却损失了很多。相比之下, Nutritional loss before cooking will result in inadequate intake of nutrients. Pursuit of pleasant purchasing stage taste becomes a pleasure of people’s lives. Polished rice, refined surface also became the protagonist of three meals a day. As everyone knows, B vitamins, salt, dietary fiber and other mostly in the seed shell and germ, rice, wheat after deep processing, taste good, but a lot of nutrients lost. In contrast,