Although this steamed dish seems simple, its nutritional value is really beyond the reach of many dishes.
First, steamed vegetables are heated by steam, and the temperature is only 100℃, which does little damage to the nutrients in food, while when we are cooking, the oil temperature can reach 200-300 Baidu. When rice, flour and corn flour are steamed, their nutrients can be preserved above 95%, but when fried, they lose about 50% of vitamin B2 and nicotinic acid, and almost all of vitamin B 1. Related research also found that the content of polyphenols in steamed vegetables, such as quercetin, was significantly higher than other cooking methods. Therefore, compared with roasting, roasting, frying, frying and other cooking methods, the nutrients in steamed vegetables can be preserved better. Although the two cooking methods, boiling and stewing, have the same temperature as steamed vegetables, the soup of ingredients is easy to be lost when cooking and stewing, and the heating time is often longer, which requires more condiments to flavor. It can be seen that steaming vegetables is indeed a healthy cooking method that retains raw materials and nutrition.