为了吃得更健康,很多家庭在烹调时已经开始注意控油、控盐了。但很多人不知道,做饭时控制温度和时间,同样可以减少食物的营养流失。烹调的温度和时间对食物营养影响较大,特别是维生素C等水溶性维生素,一经加热,损失无法避免,且温度越高,时间越长,损失越大。虽然生吃 In order to eat healthier, many families in the cooking has begun to pay attention to oil control, salt control. But many people do not know that cooking temperature and time control, the same can reduce the loss of food nutrition. Cooking temperature and time have a great impact on food nutrition, especially water-soluble vitamins such as vitamin C. Once heated, the loss can not be avoided, and the higher the temperature, the longer the time, the greater the loss. Although eaten raw