The deep processing of dark vegetables gives full play to nutrition

The deep processing of dark vegetables gives full play to nutrition
The deep processing of dark vegetables gives full play to nutrition
Beijingers have eaten dark vegetables little. Dark vegetables mean dark green, red, tangerine, mauve vegetables, rich in carrotene, especially beta carotene. Not all vegetables are suitable for cooking the cold dish, some dark vegetables had better carry on " deep processing " . It is aptest to cause vitamins to run off to heat the vegetables, but can improve the utilization ratio of carrotene at the same time, dark vegetables such as the spinach, eggplant, carrot,etc. are rich in carrotene, the angle utilized from nutrition is explained, suitable for heating. And light-colored vegetables rich in vitamin is so had better shallow to process, such as cold and dressed with sauce. "For the save of the nutriment, even if is dark vegetables, should try hard to choose the quick fire clearly to boil, but not the slow kerosene is fried. " The expert proposes, after the vegetables are boiled, don't too put long, let alone overnight vegetables are eaten, because nutrition runs off greater, and apt to eat the bad stomach.


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