做鲜榨果汁仍是要用果汁机 众所周知，蔬果富含的维生素有利健康美容。但许多人在烹饪蔬果时却过错地损坏了其间的养分。在烹饪蔬果时应有哪些留意，要避开哪些误区呢？MicrosoftInternetExplorer402DocumentNotSpecified7.8Web0
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做鲜榨果汁仍是要用果汁机
众所周知，蔬果富含的维生素有利健康美容。但许多人在烹饪蔬果时却过错地损坏了其间的养分。在烹饪蔬果时应有哪些留意，要避开哪些误区呢？
1.不要用拌和机或食物处理机来打果汁。许多人用拌和机或食物处理机来榨鲜果汁喝，认为这样做能完好吸收生果养分。其实在拌和过程中，生果所含的维生素C会不断被氧化损坏。主张改用果汁机，它能敏捷把生果的液体部分和残渣分离，大大下降维生素C的氧化程度。
2.不要把含“维生素C分化酶”的蔬菜同生果一同烹饪。许多家庭喜爱把新鲜蔬菜生果混合一同做沙拉吃。但要留意，胡萝卜、黄瓜、苹果、香蕉等蔬果富含“维生素C分化酶”，混合吃会损坏其他蔬果所含的维生素C。不过，这种分化酶怕热，做沙拉时，胡萝卜能够先加热再用；苹果、香蕉等不易加热的生果能够先浇上柠檬汁，也有损坏分化酶的作用。
3.不要把煮过绿叶菜和根茎菜的汤汁倒掉。维生素C不耐热，水煮绿叶菜和根茎菜时，它很容易丢失到汤汁里，但自身并没被损坏。因而，绿叶菜或根茎菜用来做汤最适宜，吃掉菜后连汤一同喝能充沛摄取维生素C。煮汤的时分最佳合上盖子，随热蒸发的维生素C会随水滴流回汤里，不至于糟蹋。
4.做色拉用的蔬菜不要长期浸泡。做沙拉用的绿叶菜切好后，放冷水里浸泡顷刻能够令蔬菜吸收水分，保持脆嫩口感。但长期浸泡，蔬菜能吸收的水重量会饱满，随后维生素反而会从蔬菜内部丢失到水里。
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