食物原料在烹饪过程中营养素的损失及控制措施

Nutrient Loss and Control Measures in Cooking Process of Food Raw Materials

随着生活水平的提升,人们对食物营养的关注度也在不断升高。食物原料的烹饪与加工会导致营养素的流失。因此,烹饪时需根据食材的特点,科学选择烹饪方式,减少食物中营养素的流失,提升食物的营养价值。本文阐述了食物原料在烹饪过程中营养素流失的原因及控制措施,为人们合理选择烹饪方式提供参考。

With the improvement of living standards,people also pay more attention to food nutrition.Cooking and processing of food ingredients can lead to the loss of nutrients.Therefore,when cooking,according to the characteristics of food ingredients,scientific selection of food methods,reduce the loss of nutrients in food,improve the nutritional value of food.This paper expounds the reasons and control measures of nutrient loss of food raw materials during cooking and provides reference for cooking methods.