烹饪方法对食物营养成分的影响及保护对策分析

Effects of Cooking Methods on Food Nutritional Components and Analysis of Protection Countermeasures

现阶段我国社会经济持续发展,人们生活水平逐渐提高,对健康生活提出了更高要求。食物作为生活中不可或缺的组成部分,对于健康生活影响重大,因此人们逐渐提高了对制作食物时采用的烹饪方法的重视,开始追求对不同食材选用合适烹饪方法,进而最大限度保留食物营养成分。基于此,本文通过阐述烹饪方法与食物营养成分的关系,分析不同烹饪方法的工作原理对营养成分的影响,进而提出最大化保留食物营养成分的方法,旨在进一步促进人体对食物营养成分的吸收,保证人们的身体健康。

At the present stage of China’s social and economic sustainable development,people’s living standards gradually improve,higher requirements are put forward for a healthy life.As an indispensable part of life,food has a great impact on a healthy life.Therefore,people gradually pay more attention to the cooking methods used when making food,and begin to pursue the appropriate cooking methods for different food ingredients,so as to retain the food nutrients to the greatest extent.Based on this,this paper expounds the relationship between cooking methods and food nutrition,analyzes the influence of the working principles of different cooking methods on the nutrition cost,and then puts forward the method to maximize the retention of food nutrition,aiming to further promote the absorption of food nutrition,and ensure the health of the people.