Although people often pick the freshest and
healthiest foods into supermarket trolley, they often waste some essential
nutrients in cooking foods. Therefore, I will give some suggestions of
nutritionists and food safety experts in food cooking.
1. Do
not purchase too many vegetables at one time.
From the moment of picking, the vitamins
and mineral substances of fruits and vegetables begin to decrease. That is to
say, the longer time your vegetables are stored, the fewer nutrients it will
contain. The study found that half of the folic acid and 40% of lutein will
lose naturally in spinach after one week storage in refrigerator. So, people should
not buy too much food materials at once and it is appropriate to buy three
times a week.
2. Do
not store foods in transparent container.
If the milk you drink now is stored in
transparent plastic bags or bottles, you are suggested to change the container
into hard cartons. The abundant riboflavin in milk is easy to lose when
exposing to the sunlight. So, milk and cereals should try to avoid be stored in
transparent containers.
3. Do
not fry garlic immediately.
The correct way to cook garlic is to crush
and slice it, leaving it aside for at least ten minutes before cooking.
Crushing the garlic could lead to the chemical reaction of an enzyme, which can
release an anti-cancer compounds. Cooking it after ten minutes is to ensure the
sufficient time for the formation of compound.
4. Add
some plant seasoning.
Housewives could use some plant seasoning
or spices without increasing the use of edible oil and salt, which could not
only make the dish delicious but also protect people from the food poisoning.
The common seasonings such as clove and cinnamon have strong antibacterial
ability to E. coli, staphylococcus and salmonella. It is safe to add half more
tablespoon of seasoning to make the dish delicious and healthy.
5. There
is no need to peel thick skins for fruits.
The antioxidant activities of majority
fruits skins are 2 to 27 times than that of fruit flesh. Nutritionists
recommend that it is enough to peel the surface skin slightly in dealing with
potatoes and carrots.
6. Stewing
foods is easy to cause nutrition loss.
Most people believe that stewing is the
simple cooking method without oil and nutrient loss. In fact, this cooking
method can lead to up to 90% of nutrients loss. The potassium and soluble
vitamins could flow out in mixing with water. The dark green and orange
vegetables are suitable to be stir-fried.
We need to pay attention to the various
details in life so that we can live happily and healthily.
No comments:
Post a Comment