烹饪方式对食物营养成分的影响

Effect of Cooking Methods on the Nutritional Components of Food

随着国民生活水平的提升,对健康饮食和营养饮食的需求不断增加,探究如何吃得健康、吃得营养成为现阶段的研究热点。烹饪的本质在于通过煎、炒、烹、炸等形式对食材进行加工处理,过程中必然会对食材中各类营养成分产生影响,了解这种影响对于提高烹饪菜肴的营养水平有重要意义。本文通过综述我国现有烹饪方式,分析烹饪方式对各类食材营养成分的影响,明确具体作用机制,并提出减少烹饪过程中食材营养成分流失的对策,以期为选择合理烹饪方式提供理论借鉴。

With the improvement of national living standards,the demand for healthy diet and nutritious diet is increasing.Exploring how to eat healthily and eat nutritiously is also a research hotspot at this stage.The essence of cooking lies in the processing of ingredients through frying,stir frying,cooking,and frying,which inevitably affects various nutritional components in the ingredients.Understanding this inf l uence is of great significance for improving the nutritional level of cooked dishes.This article reviews the existing cooking methods in China,analyzes the impact of cooking methods on the nutritional components of various ingredients,clarifies the specific mechanism of action,and proposes countermeasures to reduce the loss of nutritional components in the cooking process,in order to provide theoretical reference for selecting reasonable cooking methods.