In our daily life, some people like to eat raw vegetables and some people like to eat cooked vegetables. Many people think that more vitamins can be saved in raw materials. In fact, according to the absorptive rate of the gastrointestinal tract and the food safety, people should eat the cooked vegetables as far as possible.
Some people think when the vegetables are cooked, the nutrients contained in them can be seriously destroyed. In fact, only a small part of nutrients can be destroyed during the process of cooking vegetables. According to the experts, vitamin B complex and vitamin C can be destroyed. Mineral substances and fat-soluble vitamins can be hardly destroyed. The mineral substances are only in a state of loss, and they can flow into the vegetable juice. The lost vitamin C can be supplemented by eating fruits. What's more, the structure of fresh vegetable is rather complete and close, which can easily cause indigestion. In addition, the coarse fibers contained in vegetables will not be destroyed no matter whether the vegetables are cooked or not. Therefore, the role of relaxing the bowels played by the vegetables will not be decreased in cooked vegetables.
The absorptive rate of the nutrients like vitamin A, carotene and flavonoid can be increased if the vegetables are cooked. All these nutrients are fat-soluble. They can not be dissolved in water. Only after the nutrients are dissolves in oily fat, they can be absorbed by the human body. What's more, the cell wall of the vegetables can be softened during the cooking process. Therefore, the biological membrane permeability can be enhanced and the nutrients including carotene and lycopene can be dissolves so as to increase the absorptive rate for the human body. In addition, the vegetables usually contain a large amount of oxalic acid. A large part of oxalic acid can be eliminated during the cooking process, which can accelerate the absorption of calcium and magnesium for the intestinal tract. The experts advise the vegetables like spinach and bamboo shoot containing a high content of oxalic acid should be cooked before people eat so as to remove the oxalic acid and improve the absorption of the nutrients. In addition, the environmental pollution is rather serious. In order to remove the pesticide and chemical fertilizer from the vegetables, it is necessary for people to cook the food to kill the bacteria and germs. At the same time, the oxidase which can destroy vitamins can also be killed.
Some people think when the vegetables are cooked, the nutrients contained in them can be seriously destroyed. In fact, only a small part of nutrients can be destroyed during the process of cooking vegetables. According to the experts, vitamin B complex and vitamin C can be destroyed. Mineral substances and fat-soluble vitamins can be hardly destroyed. The mineral substances are only in a state of loss, and they can flow into the vegetable juice. The lost vitamin C can be supplemented by eating fruits. What's more, the structure of fresh vegetable is rather complete and close, which can easily cause indigestion. In addition, the coarse fibers contained in vegetables will not be destroyed no matter whether the vegetables are cooked or not. Therefore, the role of relaxing the bowels played by the vegetables will not be decreased in cooked vegetables.
The absorptive rate of the nutrients like vitamin A, carotene and flavonoid can be increased if the vegetables are cooked. All these nutrients are fat-soluble. They can not be dissolved in water. Only after the nutrients are dissolves in oily fat, they can be absorbed by the human body. What's more, the cell wall of the vegetables can be softened during the cooking process. Therefore, the biological membrane permeability can be enhanced and the nutrients including carotene and lycopene can be dissolves so as to increase the absorptive rate for the human body. In addition, the vegetables usually contain a large amount of oxalic acid. A large part of oxalic acid can be eliminated during the cooking process, which can accelerate the absorption of calcium and magnesium for the intestinal tract. The experts advise the vegetables like spinach and bamboo shoot containing a high content of oxalic acid should be cooked before people eat so as to remove the oxalic acid and improve the absorption of the nutrients. In addition, the environmental pollution is rather serious. In order to remove the pesticide and chemical fertilizer from the vegetables, it is necessary for people to cook the food to kill the bacteria and germs. At the same time, the oxidase which can destroy vitamins can also be killed.