As we all know, fruits and vegetables rich in vitamins are good for health and beauty. However, many people mistakenly destroy the nutrients when cooking vegetables and fruits. What attention should be paid when cooking vegetables and fruits, and what misunderstandings should be avoided? Take a look at the recommendations of Japanese cuisine experts.
1. Do not use a mixer or food processor to beat juice. Many people use a blender or food processor to squeeze fresh fruit juice, thinking that doing so can completely absorb fruit nutrition. In fact, during the stirring process, the vitamin C contained in the fruit will be continuously destroyed by oxidation. It is recommended to use a juicer, which can quickly separate the liquid part of the fruit from the residue, greatly reducing the oxidation of vitamin C.
2. Do not use vegetables containing "vitamin C decomposing enzymes" with fruits. Many families like to mix fresh vegetables and fruits together to make salads. However, it should be noted that carrots, cucumbers, apples, bananas and other fruits and vegetables contain "vitamin C decomposing enzyme", mixed eating will destroy the vitamin C contained in other fruits and vegetables. However, this decomposing enzyme is afraid of heat. When making salads, the carrots can be heated and reused. Apples, bananas, and other non-heatable fruits can be topped with lemon juice, which also destroys the enzymes.
3. Do not drain the soup of green leafy vegetables and root vegetables. When vitamin C is not heat-resistant and boiled green leafy vegetables and root vegetables, it is easily lost to the soup, but it is not destroyed by itself. Therefore, green leafy vegetables or root vegetables are most suitable for soups. After eating the dishes and even drinking together, they can fully ingest vitamin C. When cooking soup, it is best to close the lid, and vitamin C evaporated with heat will flow back into the soup with the water droplets, and will not be wasted.
4. Do not soak vegetables for salads for a long time. After the green leafy vegetables used for salads are cut, soaking in cold water for a while can allow the vegetables to absorb water and maintain crispy texture. However, if you soak for a long time, the amount of water that the vegetables can absorb will saturate, and then vitamins will be lost from the interior of the vegetables to the water.
Plant extracts refer to substances extracted or processed from plants (all or a part of plants) using appropriate solvents or methods. They can be used in the pharmaceutical industry, food industry, health industry, beauty industry and other industries.
Plant extracts are based on plants as raw materials. According to the needs of the use of the final product extracted, through physical and chemical extraction and separation processes, one or more effective ingredients in the plant are obtained and concentrated without changing the effective ingredients. The product formed by the structure. According to the different components of the extracted plants, glycosides, acids, polyphenols, polysaccharides, terpenoids, flavonoids, alkaloids, etc. Are formed; according to different properties, they can be divided into vegetable oils, extracts, powders,crystalline powder, etc.
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