近8成都答錯！專家告訴你蔬菜怎麼煮營養素流失最少

「這菜煮過之後還剩下多少營養素」和「食物怎麼烹調對營養素的吸收有幫助」是兩個很常被問到的問題。到底水煮、清蒸、快炒哪種營養素流失最少？這問題我們玩了個小測驗，結果 248 名回答的網友中，有近 8成，196 人答錯了。今天我們就用實證的精神幫大家研究一下吧～不同烹調法對蔬菜營養素的影響不管你是去麵攤還是其他可以飽餐一頓的餐廳，「燙青菜」通常會是菜單上的固定班底，至於是什麼菜，就得先問一下老闆。幾年

https://udn.com/news/plus/9739/2757869

Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma

Tables (3)Table 1Table 2Table 3AbstractHealth benefits of lycopene from tomato products have been suggested to be related to its antioxidant activity. Dietary fat may influence the absorption and henc

http://www.sciencedirect.com/science/article/pii/S0891584900004408

Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans | The American Journal of Clinical Nutrition | Oxford Academic

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http://ajcn.nutrition.org/content/68/6/1187.short

Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil - ProQuest

https://search.proquest.com/openview/1def2def2011cc9b5801551bacd3c170/1?pq-origsite=gscholar&cbl=45812

Effects of different cooking methods on health-promoting compounds of broccoli

Gao-feng YuanBo SunJing YuanQiao-mei WangGao-feng Yuan1Bo Sun1Jing Yuan1Qiao-mei Wang12Email author1.Department of HorticultureZhejiang UniversityHangzhouChina2.Key Laboratory of Horticultural Plant G

https://link.springer.com/article/10.1631/jzus.B0920051