Dry fried cornmeal will lose nutrients

The effect of various cooking methods on nutrients can result in the loss of some nutrients. Cornmeal that has been dry-fried loses nutrients.

Boiled: boiled on the casein and protein partially hydrolyzed, not much effect on the fat, but will make the water-soluble vitamins (such as B, c) and minerals (calcium, phosphorus, etc.) dissolved in water.

Steaming: The effect of steaming on nutrients and cooking is similar, but minerals will not be lost due to steaming.

Simmering: Simmering allows water-soluble vitamins and minerals to be dissolved in the soup, and only a portion of the vitamins are destroyed.

Three pickled: pickled for a long time with the size of the loss of nutrients is proportional. The longer the time, the greater the loss of vitamins B and C, and vice versa. But the smoke cooked vegetables look to help digestion.

Four brine: brine can make the food vitamins and some minerals dissolved in the brine, only part of the loss.

Five fried:Fried due to the high temperature, all nutrients have varying degrees of destruction. Protein due to high temperature and severe denaturation, fat also due to frying and lose its function. Slip fried, because the outside of the food wrapped in egg white or wet starch, the formation of a protective film, so the loss of nutrients is not great.

Six baked, baked not only to make vitamin A, B, C by a considerable loss, but also the loss of fat. If you bake directly with an open flame, you will also make the food contain 3-4 benzene and castor carcinogens.