中餐烹饪方法对食物营养成分的影响研究

摘 要：中餐烹饪方法多种多样，包括煎、炒、烹、炸、蒸、煮、炖及烤等。本文研究不同中餐烹饪方法对食物中蛋白质、碳水化合物、脂肪、维生素和矿物质等营养成分的影响，并提出优化中餐烹饪方法的建议，希望能够为人们在日常生活中选择更加健康的中餐烹饪方法提供参考，促进人们饮食健康。

关键词：中餐烹饪方法；食物营养成分；优化建议

Study on the Influence of Chinese Cooking Methods on the Nutritional Composition of Food

WEI Yuanyuan

（Sucheng Specialized Secondary Schools， Suqian 223800， China）

Abstract： There are many ways to cook Chinese food， including frying， stir-frying， cooking， frying， steaming， boiling， stewing and roasting. This paper studies the influence of different Chinese cooking methods on nutrients such as protein， carbohydrate， fat， vitamins and minerals in food， and puts forward suggestions for optimizing Chinese cooking methods， hoping to provide references for people to choose healthier Chinese cooking methods in daily life and promote people’s healthy diet.

Keywords： Chinese cooking methods; nutritional composition of food; optimization suggestions

中餐以其丰富多样的烹饪方法和灵活的食材搭配而闻名于世。（剩余4876字）