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炒菜放碱会怎样
更新时间: 2020-10-02 00:00:00  

烧菜忌放碱。放碱可以使食物变软可口。但是碱会使蔬菜里的养分大量损失。因为养分中的维生素B2和维生素C都喜酸怕碱。豆子含有丰富的维生素B2,豆子不易煮烂,放碱后烂得快,这样会使维生素B2几乎全部被破坏。而人体内缺乏维生素B2,就会引起阴囊瘙痒发炎、烂嘴角等。维生素C在蔬菜和水果中最多,本身就是一种酸,碱与它中和破坏。人体内如果缺乏维生素C,会使牙龈肿胀出血,得坏血病。

关键词: 炒菜 怎样

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