More terrible than the waste of food is that we do not understand the food nutrition

Do you think it’s really a waste of food to waste food itself? It’s a wrong! You’re still wasting food nutrition. Many people do not know in their own circumstances, that does not discard the good food is not a waste, but they do not know, in this process you are a waste of food nutrition. We summed up the daily life of some of the waste of food and nutrition, and supplemented by 10 suggestions, hoping to help you really do not waste the table!

1, meat frozen with pieces

Some people used to store the whole piece meat into the refrigerator, and need to cut small piece after de-frozen then put back again. Some people in order to speed up the speed by soaking with hot water, these practices are all not desirable. Because the fish, meat and repeated thawing will lead to loss of nutrients and affect the taste. It is suggested that the best way to store meat is to divide them, and to quickly freeze.

More terrible than the waste of food is that we do not understand the food nutrition

2, rice wash two times is enough

A lot of people like to wash the rice for three to five time. The trues is that the much number of rice wash, the more nutrient loss, due to a lot of water soluble vitamin will dissolve in the water, and vitamin B1 is very easy to loss. So, the rice washing with water two times, don’t rub too much.

3, the storage of food do not be too long

A lot of people like to buy a week’s food stored in the refrigerator. In fact, the longer the food is stored, the more nutrient loss. The longer the food storage time, the greater the area of exposure to gas and light, the greater the loss of some antioxidant vitamins (such as vitamin C, A, E).

4, cutting vegetables should after washing

The washing and cutting sequence has big relationship with the vegetables nutrition. Wash the vegetables after cutting, and the contact surface of the air increased, nutrient easy to oxidation, water soluble vitamins will be lost. Some studies have showed that fresh green leafy vegetables after the first cut of vitamin C loss of only 1%; cut after 10 minutes of immersion, vitamin C will lose 16% to 18, 5%. The longer the soaking time, the more vitamin loss.

5, the reasonable cooking steps for vegetables cooking

Vegetables are rich in water-soluble vitamins B, vitamin C and inorganic salts, such as improper cooking process, it is easy to damage and loss. For example, the tender sliced cucumber salad, for 2 hours, the loss of vitamin 33-35%; for 3 hours, loss of 41-49%. Stir fried vegetables, if too much water, a large number of vitamins dissolved in water, the vitamin will be lost.

More terrible than the waste of food is that we do not understand the food nutrition

Spinach contains a lot of oxalic acid, soluble in water into the body, easy to form insoluble calcium oxalate, hinder the body’s absorption of calcium. The scientific method of eating spinach, water spinach should be slightly cooked, the soup drained, and then eat salad.

Carrots contain a lot of beta carotene. But they only exist in the cell wall, must be chopped, cooked and chewed and so on, can be used. In addition, beta carotene is a fat soluble substance, so raw or soup can be absorbed. The most scientific way of cooking is diced meat and stew for 20 minutes.

6, cook porridge do not put alkali

Some people think that the congee put base, not only saving, good taste and thick. After cooking porridge base, rice (rice, millet) in vitamin B will be accelerated, therefore, boil porridge not alkali. A small amount of alkali can be added when cooking corn porridge, because the binding type of nicotinic acid in maize is not easy to be absorbed by the human body, and the addition of the base can make the binding type nicotinic acid into a free nicotinic acid, which is absorbed and utilized by the human body.

7, cooking less water as far as possible

When cooking water should be as little as possible. When you add a little vinegar stew, can increase taste, but also can protect vitamin C less affected by the loss. When the meat dish appropriate to add a little starch, both to reduce the loss of nutrients, but also to improve the taste.

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