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在生活水平不断提高的今天,人们对饮食越来越讲究了。烹饪蔬菜时,若能按颜色、营养科学搭配,就既有营养,又可诱人食欲,还能起到防病治病的作用。 营养学家分析发现,蔬菜含有多种维生素和相当量的无机盐,以及丰富的食物纤维。据统计,人们每天援入的维生素A有80％来自蔬菜中的胡萝卜素,70％的维生素C和30％的维生素B_1、B_2、B_6也来自蔬菜。此外,钙、磷、铁等无机盐也有近20％由蔬菜供给。
In today’s rising living standards, people pay more and more attention to the diet. Cooking vegetables, if according to color, nutrition science with both nutrition, but also attractive appetite, but also play a role in disease prevention and treatment. Nutritionist analysis found that vegetables contain a variety of vitamins and a considerable amount of inorganic salts, as well as a wealth of dietary fiber. According to statistics, 80% of the vitamin A daily aid comes from vegetables, carotene, 70% vitamin C and 30% vitamin B_1, B_2, B_6 also from vegetables. In addition, nearly 20% of inorganic salts such as calcium, phosphorus and iron are also supplied by vegetables.