Yes!

1. The nutrients of the food are kept intact

Steamed food is heated by steam. The temperature is only 100°C, which does little damage to the nutrients in the food. When we usually cook, the oil temperature can reach Two or three Baidu. When rice, flour, and cornmeal are steamed, more than 95% of their nutrients can be preserved. However, if they are fried, about 50% of their vitamin B2 and niacin are lost, and vitamin B1 is almost completely lost. Relevant studies have also found that the polyphenolic nutrients contained in steamed vegetables, such as the flavonoid quercetin, are significantly higher than those in other cooking methods. Therefore, compared with cooking methods such as grilling, roasting, frying, frying, and stir-frying, more nutrients in steamed vegetables can be retained. Although the cooking methods of boiling and stewing are about the same temperature as steaming vegetables, the soup of the ingredients is easily lost when boiling and stewing, the heating time is often longer, and more condiments are needed to enhance the flavor. This shows that steaming vegetables is indeed a healthy cooking method that retains the nutrients of raw materials.

2. There is no need to add fat during the processing of this food.

Just add a little sesame oil when preparing the soup. Therefore, it is a rare "super low-fat dish". On the one hand, such low-fat dishes are relatively rare on the dining table. On the other hand, it is also very suitable for modern people who consume too much fat.

3. Steamed food does not require too much salt

There is no need to add salt during the processing of steamed food. You only need to add a little salt to the final soup for seasoning. Modern people Salt intake is generally high, and dishes like this are also helpful for us to reduce salt.

4. The raw materials of steamed vegetables come from a wide range of sources.

There is a saying in Chinese food culture for thousands of years that "no vegetables cannot be steamed". Among Henan folk, there are basically no vegetables that cannot be steamed, and a variety of vegetables are often used as raw materials when making steamed dishes, such as potatoes, Celery, carrots, eggplants, lotus roots, chrysanthemums, and even wild vegetables are steamed together in a pot. Not only are the steamed vegetables colorful, but they also fully reflect the idea of ??diversifying the diet. In addition, we don’t have to stick to wheat flour for the flour used with steamed vegetables. Corn flour, millet flour and various miscellaneous bean flours are all good choices, and they can help us supplement whole grains.

In today’s world of excess oil and salt, excess energy, and the prevalence of affluence, why don’t we put this nutritious, healthy, easy-to-process, and unique-flavored dish on the dining table?

Summary: Steamed food has high calories, and the nutrients in the food can be released during steaming. Therefore, eating more steamed food can help replenish the nutrients in the body. In addition, Most people use glutinous rice to steam food at home. Glutinous rice flour is rich in dietary fiber. Eating more can not only help replenish nutrients in the body, but also effectively prevent cardiovascular diseases. In addition, steamed food contains fewer calories. It is many times more than other foods, so if you want to replenish energy, you can eat more steamed food.