雙語：微波爐使?fàn)I養(yǎng)更易吸收

微波爐使?fàn)I養(yǎng)更易吸收

Despite what you might read on the Internet, microwaving your food does not "kill" nutrients. In fact, it can make certain nutrients more available to your body, the SHAPE magazine reported.
不管你從網(wǎng)絡(luò)上獲得的信息是什么，微波食物并不會(huì)使其營(yíng)養(yǎng)流失。實(shí)際上，它還可以使某些營(yíng)養(yǎng)更易被身體吸收。

In terms of the impact on your food's nutrients, microwaving is the equivalent of sauteing or heating up in a pan.
據(jù)《體型》雜志報(bào)道，使用微波和用平底鍋煎或加熱對(duì)食物營(yíng)養(yǎng)產(chǎn)生的影響是一樣的。

Research on this topic shows that whenever you cook greens, some of the B vitamins and other water-soluble vitamins are lost. The amount you lose depends on the duration and rigor in which the food is cooked — steaming broccoli in the microwave for 90 seconds is a lot different than nuking it for five minutes.
有關(guān)研究表明，不管何時(shí)烹飪綠葉菜，其中的維他命B和其它水溶性維他命都會(huì)有所流失，而營(yíng)養(yǎng)流失量取決于食物的烹飪時(shí)長(zhǎng)以及火候。比如，用微波蒸花椰菜90秒與生生蒸上5分鐘就有很大區(qū)別。

Another example: Sautéing green beans in a pan allows for much better vitamin retention than if you were to boil them.
另外，用平底鍋煎四季豆就比用水煮四季豆的維他命保存率高。