Mistakes that make food lose all its nutrients that housewives need to know

Many people still have bad habits that cause food to lose nutrients.

Long cooking time with egg dishes

When eggs are cooked for a long time, the surface of the egg yolk will turn gray, which is a compound formed by the iron in the yolk and the sulfur in the protein. This substance is very difficult for the body to absorb, so it reduces the nutritional value of the egg.

Cooking egg dishes for too long will destroy the nutrients in the eggs.

Peel when eating eggplant

Eggplant skin contains many phytonutrients called nasunin, an antioxidant that can help protect the skin from damage...Because vitamin P in eggplant is concentrated mostly in the skin, this is a vitamin that we need to maintain health and prevent physical weakness.

Peeling fruit too thickly

Because we are afraid of the preservatives remaining on the fruit, we often peel it very thickly when eating, which has already lost most of the vitamins in the fruit. Soak the fruit in nano-bactericidal solution, or with salt, etc. to sterilize, drain and peel it very thinly, even eating the skin is even better.

Add cold water to the pot while cooking meat or simmering bones.

Meat and bones contain a large amount of fat and protein. When cooking, suddenly adding cold water will cause the water temperature to drop, the fat and protein will solidify, the damaged spaces in the meat and bones will shrink, making it difficult for the bones and meat to soften, and their delicious flavor will also be greatly reduced.

Therefore, if you are cooking and want to add water, you should add hot water.

Defrosting food at high temperature

If you want them to defrost quickly, you should put them in the microwave or soak them in hot water, which will cause the food to lose its nutrients. It is best to let frozen foods defrost naturally to ensure they retain their nutrients. You can add a little salt and sprinkle it lightly on the surface to speed up this process.

Add vinegar when stir-frying vegetables.

Do not add vinegar when stir-frying green vegetables because it will greatly reduce the nutrients in the vegetables because the magnesium in the vegetables is replaced by oxidized molecules in vinegar at high temperatures.

Store meat for too long

Storing meat for too long will destroy the protein in the meat, and cause the fat and sugar to change at high temperatures and become toxic.

Eat the solid part, discard the liquid part.

You should not only eat the solid part and throw away the liquid, because a lot of minerals and vitamins are dissolved into the water during processing./.

According to VOV