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Will the vegetable stir-fry lose its nutrition?

Male  24 years old 2018-06-29
When parents are cooking, they will always be fried at high temperature. They say that some dishes are poisonous if they are not cooked. Is there any basis for this statement?

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  • BY Penelope Judson 2018-06-29
    Most nutrients are afraid of high temperature, such as vitamin A, vitamin C, vitamin E, folic acid, biotin, etc. Especially under the conditions of long-term high-temperature frying or frying, most of these nutrients will be destroyed, and carcinogens may also be generated during this process. Therefore, cooking methods such as frying should be used sparingly, and sautéing can shorten the maturation time of the dishes, thereby reducing the loss of nutrients. In addition, adding some onions, ginger, garlic during cooking can play an antioxidant role, which is beneficial to delay and reduce nutrient loss.
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