Rumors reveal thawing food will lose nutrients-jkforum

Rumors reveal: thawing food will lose nutrients? Article source: Science and technology make life better, refrigerators, microwave ovens exist, let us get used to refrigerator frozen food, microwave oven defrosting food. However, this reprocessing has important damage to food, and also loses a lot of nutrition. Nutrients decompose under heat, and there is no difference between microwave heating and furnace heating. As for vegetables, if they are immersed in water during the cooking process, some of the nutrients do suffer damage. These nutrients can seep into cooking water, such as boiling broccoli, which can cause loss of glucosinolates, in which glucosinolates have anti-cancer effects. In order to avoid the loss of nutrients, we should reuse the nutrient rich boiled vegetable water and turn it into sauces and soups. Microwave can slightly reduce the protein nutritional value of some foods, such as chicken; but it has almost no significant influence on the overall nutrition of food. But the myth of freezing damage to food nutrition is true; nutrients in fruits and vegetables do degrade in the process of purchasing and placing refrigerators. To avoid this, you should buy seasonal fruits and vegetables, such as buying frozen strawberries in June, or buying fresh strawberries, and then freezing yourself. Seasonal fruits and vegetables are also rich in nutrients, and they are nutritious and ready to eat. There is an empirical rule about eating frozen foods, that is, heating frozen foods as much as possible by steaming or microwave, rather than boiling, so as to avoid the loss of water-soluble nutrients caused by water loss. In addition, we also need to consider before freezing, part of the nutritional content of food has been lost — is in boiled water when. Blanch means that the food is a short time after cooking, but not completely cooked. This step is important for frozen vegetables, such as broccoli, green leafy vegetables, green beans, okra and asparagus. In fact the vegetables blanch inhibit spoilage enzymes, thus contribute to food and nutritional components of the freezing process in a few weeks or even months in quality. Blanch treatment deprived of food in about 25% of vitamin C, folic acid, vitamin B1 and 10%, however, due to different operation these values also changed greatly. Freezing, boiling, water or microwave heating of food each have advantages and disadvantages, but if only because the vegetables instead of eating vegetables, frozen processing Yinyefeishi, is the biggest loss of nutritional supplements. (author: Samantha Olson "daily medicine" (medicaldaily) website health writer; Editor: u Xixi)

流言揭秘:解冻食物会营养流失?   文章来源:科技让生活更美好   冰箱、微波炉的存在,让我们习惯冰箱冷冻食物,微波炉解冻食物。然而这种再加工对食物有着重要的损害,也丧失了很多营养。   营养物质在热量作用下会分解,无论是微波加热还是炉子加热都没有什么区别。至于蔬菜,如果在烹饪的过程中浸在水里,部分营养也确实会遭受破坏。这些营养成分会渗到烹饪用的水里,如水煮西兰花会使之损失硫苷,其中硫苷有抗癌效果。为了避免这部分营养成分流失,我们应该对营养成分丰富的煮过蔬菜的水重新加以利用,转化成酱汁和汤。   微波可轻微降低某些食物的蛋白质营养价值,比如鸡肉;但它几乎没有对食物营养整体产生什么有意义的影响。不过冷冻处理破坏食物营养价值的传闻可是真的;水果和蔬菜中的营养成分确实在采购和冰箱放置的过程中出现了降解。   要想避免上述情况发生,应该选购当季的水果和蔬菜:如在6月份草莓成熟的时节购买冷冻草莓,或购买新鲜草莓再自行冷冻。当季的水果和蔬菜的所含有的营养成分也处于鼎盛时期,它们富含营养且随时可供食用。   关于食用冷冻食品有一条经验法则,那就是尽量通过蒸或微波来加热冷冻食品,而不是水煮,从而避免因水分流失而导致的水溶性营养物质的丢失。此外我们还需考虑到在冷冻之前,食品的部分营养成分已经流失了――也就是在焯水的时候。   焯水意味着食物经过短时间的蒸煮,但并非完全做熟。这一步骤对于冷冻蔬菜,比如西兰花、绿叶菜、青豆、秋葵、芦笋来说十分重要。焯水事实上抑制了导致蔬菜腐败变质的酶的活性,这样有助于食物和营养成分在几周甚至几个月的冷冻过程中保持品质。焯水处理剥夺了食物中大约25%的维生素C、叶酸,以及10%的维生素B1,然而因操作各异这些数值也变化很大。   冷冻、水煮、过水或微波加热食品各有利弊,但若是仅仅因为蔬菜经冷冻处理而放弃吃蔬菜,因噎废食,才是营养补充上最大的损失。(作者:Samantha Olson 《每日医学》(medicaldaily)网站健康撰稿人;编辑:惜惜xixi)相关的主题文章: