How to keep nutrients from your food?

From the following several points to note:

(1) vegetables after the first wash, and peel when your fruit to eat, in the case of water-soluble vitamins dissolve in water, as well as oxidation of the vitamin in the air.

(2) vessels steamed or cooked rice, and salvage rice BL and former vitamin B2 than saving rate is high.

(3) best vegetables fried and cuisson Mong gravity, this loss of vitamin c.

(4) rational use of spices, such as vinegar can play a protective role of b vitamins and vitamin c in vegetables.

(5) when the fish and pork ribs stewed, some vinegar, may contribute to bone in the presence of calcium dissolved in the road, and absorbed by human body.

(6) eating fried foods, because high temperatures have a destructive effect on vitamin.

(7) when steamed dumplings with cabbage filling, or dumplings, cabbage out of water, add some white water boil, add a little salt and sesame oil drink prevents vitamins and minerals have been lost

(8) rushed milk without boiling water, preferably with warm water of the 40~60du so they will not damage the milk nutrition while maintaining the milk taste. Cheese if heating temperature is not too high on the bread, as long as temperatures reached the appropriate entry on it. If you want to Chan in congee or rice, cheese, is not a hot rice paste of Riga, and to cool, and can add entry.