常用烹饪方法对营养素的作用与影响

  • 打印
  • 收藏
收藏成功
微博 QQ空间 微信

摘 要：《中国居民膳食指南》明确指出科学合理膳食对人体健康的积极影响，强调烹饪是合理膳食的主要组成部分，通过对烹饪方法的科学合理应用，可以兼顾食物的营养与美味。本文就烹饪与食物中营养素展开讨论，简要概述了常用烹饪方法对营养素的作用与影响，并提出了减少烹饪过程中营养素流失的具体措施。

关键词：烹饪方法；营养素；作用；影响

Effects of Common Cooking Methods on Nutrients

ZHOU Jun

（Liyang Tianmu Lake Secondary Vocational School， Liyang 213300， China）

Abstract： The Chinese Dietary Guidelines clearly points out the positive impact of a scientific and reasonable diet on human health， and emphasizes that cooking is the main component of a reasonable diet. Through the scientific and reasonable application of cooking methods， food nutrition and delicious food are taken into account. This paper discusses the nutrients in cooking and food， briefly summarizes the effects and effects of common cooking methods on nutrients， and proposes specific measures to reduce the loss of nutrients in the cooking process.

Keywords： cooking methods; nutrients; function; influence

营养素指食物中可为人体提供能量、促进人体发育并满足人体劳动需求的各类物质，根据其相关特征可概括为七大营养素，包括蛋白质、脂肪、糖、矿物质、维生素、水和纤维素。（剩余4423字）

试读结束

目录
monitor