-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
- Cosmetic Ingredient
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Original title: before cooking to wash, less oil
eat vegetables to drink vegetable soup
interviewed experts: National Vegetable Engineering and Technology Research Center researcher He Hong ju
The south has "three days do not eat green, two eyes Venus" saying, green vegetables rich in dietary fiber, vitamins and minerals and other nutrients, but many people eat vegetables, feel that vegetable soup has oil, adverse health, have fallen. He Hong ju, a researcher at the National Vegetable Engineering and Technology Research Center, said, in fact, eat green vegetables to drink some vegetable soup.
during the cooking and frying process, 30% to 50% of the nutrients in the green vegetables are dissolved into the soup, including water-soluble vitamins, minerals and a small amount of bioactive substances, do not drink vegetable soup will miss a lot of nutrition.
, however, in order to green vegetables bright color, smell more fragrant, many people like to put too much oil, which damages the nutrition of green vegetables, soup contains more oil. Long-term intake of a large amount of fat, will lead to obesity, hypertension, hyperlipidemia, fatty liver, arteriosclerosis and other chronic diseases, seriously affecting human health. Don't drink this kind of soup. Some vegetables also dissolve some nitrites and pesticides during cooking, and drinking vegetable soup can cause food poisoning, so be sure to wash the greens before cooking.
so how to avoid vegetable soup oily?
He Hong ju suggested that fried vegetables should avoid the fire heavy oil frying, less oil. The popular oil-limiting pots on the market are a good helper to help you control your oil. If you feel less oil is not enough flavor, you can borrow oil, rotting milk and other flavor of more rich ingredients for flavoring, such as rotting milk fried hollow vegetables, fried vegetables and so on. In addition, you can also choosesteamed or hot, steamed vegetables taste light, low content of soup oil, but also retain a large amount of nutrition.is also a good way to put the greens in boiling water and boil them quickly. It is important to note that vegetables should not be placed in boiling water for long periods of time to avoid loss of nutrition due to high temperature cooking.
He Hong ju said, in addition to cabbage such as green leafy vegetables, western blue flowers, green peppers and other vegetables in the soup also contains more rich nutrients, after tasting the delicious food itself, you may wish to drink a moderate amount of vegetable soup. (Reporter Yang Weiwen)