Ten Cooking Tips Don't Let Food Lose Nutrition
Make good use of iron nutrition
Studies have found that heating tomatoes, apples, and lemons with an iron pan or flat-bottom frying pan can increase the amount of iron absorbed by the body by more than 20 times. It is advisable to cook iron-rich foods with acidic foods and increase the amount of iron absorbed by 10 times. For example, adding ketchup to the beans can help absorb the iron contained in the beans.
Slow-casserole has good anti-cancer effect
The health benefits of garlic are well known, but high temperatures can destroy alliin, the most important anti-cancer and immune-enhancing enzyme in garlic. It is recommended that you do not hurry to drop the pot after cutting the garlic. Place the crushed garlic for 10-15 minutes before cooking. In this way, the degree of destruction of nutrients by heat can be reduced.
Cauliflower boiled better than microwave
How do you cook cauliflower? Do not boil it. The study pointed out that boiled or steamed, respectively, will cause the broccoli vitamin C loss of about 34%, relatively, the microwave oven can instead retain more than 90% of vitamin C, and vitamin C is the anti-cancer "master."
Carrots must be boiled before cutting
The British study found that after the whole carrot was boiled and cut, the anti-cancer compound “Leucaena oleifera,†which contained more than a quarter of the first cut, was cooked. The researchers pointed out that carrots cooked after cutting will increase the amount of nutrients lost to the water. On the other hand, if you cook it, you can lock in nutrients and taste better. This is because when the whole cook is cooked, the natural sugar content that makes carrots have unique sweetness is also higher than that of the first cut and boiled.
Cooked tomatoes can protect your heart
Tomatoes rich in lycopene are heated and cooked, which are beneficial to the heart and are more easily absorbed by the body. According to a study by Cornell University in the United States, no matter how to use tomatoes for 30 minutes, boiled tomatoes release much more lycopene than raw tomatoes. Lycopene, carotene and other plant pigments are hidden in the cell walls of plants. After adding oils and cooking, they will increase the effect of releasing nutrients and are more easily absorbed by the body.
To make up calcium, add some lemon juice to the broth
When cooking chicken soup and bone soup at home, remember to pour some lemon juice, vinegar or add some tomatoes. This will increase the calcium content in the broth by 64%.
Do not rush to peel the fruits and vegetables
Are you accustomed to cutting off the skin of eggplants, apples, and potatoes? If so, you are losing nutrients in food. The skin itself is a natural barrier to prevent the loss of nutrients, and many vitamins and minerals are found under the epidermis or the epidermis.
As long as the skin of the food can be digested by the body after eating, it can be eaten as much as possible. So the next time you cook the potatoes, rinse off the dirt and pathogens on the surface with cold running water and brush them clean. Then use steamed, roasted or microwaved cooking.
Dong melon skin, watermelon skin diuretic anti-inflammatory
When boiled melon soup, do not cut off the skin, just brush the skin clean, and then cook with the meat belt, diuretic and antipyretic effect is better. In addition to wax gourd, watermelon rind is also medicinal. Wash the skin clean, subcutaneous layer of white flesh also preserved, the two together soup, drink after cooling, there is anti-inflammatory, pus, diuretic effect.
Peanut red don't throw it to prevent stomach bleeding
When people drink peanuts, they are often used to rub their peanuts off their fingers, but I don't know that peanut red is a very good hemostatic agent. Drinking can make blood vessels dilate. If the gastric mucosa and stomach wall are relatively fragile, the blood vessels will continue to expand after drinking alcohol, which can easily cause stomach bleeding. The anticoagulant effect of peanut red can prevent stomach bleeding.
Fast-fried pork is more nutritious than stews
The length of cooking will also change the structure of the ingredients. For example, if the meat is fried for too long, the texture will grow old and it will be unfavorable for chewing and digestion. However, if it is stewed for a long time, although the meat can be made soft, the B vitamins rich in meat also lose a lot. You may wish to cut the meat into pieces or small pieces, which will help you cook quickly and for a short period of time. It will retain more nutrients.
These ten cooking tips can be tried every time you cook, and the results guaranteed to make you wonder, but also make the food more nutritious.
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