问：
烹调食物和营养的方法有什么影响？
答：
烹饪对营养的影响
烹调方法对人体健康有益的美食，但在处理食物时，如果没有注意合理烹调，很多的营养物质将被销毁。为了让从烹饪美食的人得到更多的营养，应该通过合理的烹调过程中尽量减少养分流失，提高人体对食物的利用，提高人类的健康。因此，日常烹饪方法和习惯，导致养分流失呢？
（1）在烹调主食营养物质的损失：大米，面条在水中水溶性维生素和无机盐容易受到损害。例如使大米陶米，在与陶米的次数，浸泡时间增加，养分流失增加。渔米之时，这样做将会使大量的维生素，无机盐，碳水化合物和蛋白质的可溶性，甚至大米粥吃，如丢弃米汤，它会造成损失。敖于，馒头碱，维生素B1，维生素C可以被摧毁。炸油条，由于碱和高温油炸，维生素B2，以及大约50％的亏损烟酸，维生素B1几乎灭绝。吃Laomian比吃汤失去越来越多的营养。因此，为了保护营养素少水稻生产损失，面粉食品，蒸，烤好，都不应该使用沸腾，渔业，以及油炸，以减少营养素的损失。
（2）营养物质，非亏损副食品烹调：蔬菜在水中富含水溶性维生素B，维生素C和无机盐。处理对他们的重大影响保存不同的烹饪方法。一些测试，招标片黄瓜沙拉，放置2小时，维生素损失33％?35％;发生3小时为41％?49％的损失。炒青菜时若加水太多，丰富的维生素易溶于水，如吃菜弃汤，随之而来的维生素大量损失。特别是，它是蔬菜咸一下，然后挤果汁Zaichao，维生素和无机盐的损失更严重。一般来说，食品含有蛋白质，脂肪，碳水化合物，由于相对稳定的性质，减少在烹调过程中损失的无机盐，但包含维生素，如烹调过程，特别是水，因为易水解水溶性维生素
，不当，很容易被破坏的损失。
烹调肉类，经常炖，清晰，蒸，炸，炒等方法。其中，炖，清晰，维生素损失高达乙，达到60％?65％，蒸，炒了45％的损失;炒也是13％的损失。在肉中维生素B2，清蒸丸子87％的亏损，炖，明确肉块损失40％;快速晁揉厮刚刚失去了20％。
因此，加上风格的烹饪和合理的方式，是多么重要的食物和营养。烹煮食物，应该是一个很好的色，香，形状和营养成分之间的平衡口感保存起来，以便更好地发挥食物的营养和保健作用。
答：
最重要的是错误的方式，那么，很容易破坏食品，维生素，对人体没有吃受益，同时100名受害者。
答：
油炸食品最不利健康。可以生吃，生为原料，油炸癌症，能产生毒素，是非常危险的。
Cooking methods on food and nutrition have any effect?
Question:
cooking methods on food and nutrition have any effect?
Answer:
cooking methods on the impact of nutrition
cooking good food on human health benefits, but the food during processing, if not note that a reasonable cook, a lot of nutrients will be destroyed. To let people from the cooking good food to get more nutrition, it should be cooked through a rational process to minimize the loss of nutrients to improve the utilization of food in the human body to enhance human health. So, everyday cooking methods and habits which lead to the loss of nutrients do?
(1) the loss of nutrients in cooking staple food: rice, noodles in the water-soluble vitamins and inorganic salts are vulnerable to damage. Such as making rice Tao Mi, the number of times with the Tao Mi, soaking time increases, nutrient loss increases. When do fishing rice will enable a large number of vitamins, inorganic salts, carbohydrates and even protein soluble rice soup, such as discarded eat rice soup, it will cause losses. Ao Yu, steamed buns alkali, vitamin B1 and vitamin C can be destroyed. Deep-fried fritters, due to alkali and high-temperature frying, vitamin B2, and a loss of about 50% of niacin, vitamin B1 is almost wiped out. Eat Laomian lose more and more nutrients than eating soup. Therefore, in order to protect the nutrients less loss of production of rice, flour food, steaming, baked good, should not use boiling, fishing, and deep fried, in order to reduce the loss of nutrients.
(2) the loss of nutrients, non-staple food cooking: vegetables are rich in water-soluble B vitamins, vitamin C, and inorganic salts. Processing of the different cooking methods on the preservation of their significant impact. Some tests, the tender sliced cucumber salad, place 2 hours, vitamin loss of 33% ~ 35%; place three hours a loss of 41% ~ 49%. Stir-fried vegetables when you add water if too much, a large number of vitamins dissolve in water, such as the Chicai disposable soup, concomitant loss of vitamins. Particular, it was the vegetables Xianzhu check and then squeeze juice Zaichao, vitamins and inorganic salts of the loss is more serious. In general, the food contains protein, fat, carbohydrates, inorganic salts relatively stable due to the nature, less lost during the cooking process, but contains vitamins, especially water-soluble vitamins because of easy hydrolysis
, such as the cooking process improper manner, it can easily be destroyed for the loss.
cooking meat, often braised, clear, steaming, deep frying, stir-fry and other methods. Among them, braised, clear, vitamin B1 loss of up, reaching 60% ~ 65%; steaming and frying loss of 45%; stir-fry is also loss of 13%. Of meat contained in the vitamin B2, steamed meatball loss of 87%; stewed, clear Meat Loaf lost 40%; fast Chao Rousi just lost 20%.
Thus, plus-style cooking and reasonable way, how important it is for food and nutrition. Cooking food, should be a good color, smell and taste of shape and balance between the preservation of nutrients together in order to better play the role of food nutrition and health care.
Answer:
the most important is the wrong way, then, could easily undermine the foods, vitamins, eating on the human body without a benefit while 100 victims.
Answer:
fried foods most unfavorable health. can be eaten raw as raw, fried to cancer, can produce toxins, is very dangerous.05-11-02