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shu cai zhan liao chi geng jian yan
Author(s): KE Xue
Pages: 52
Year: 2012
Issue:
7
Journal: Ordinary People's Life
Keyword: 十字花科蔬菜; 营养成分; 营养价值; 脂肪含量; 沙拉酱; 花生酱; 芝麻酱; 用水; 营养丰富; 酱油;
Abstract: <正>蔬菜炒熟吃固然美味,但会摄入较多的油和盐,烹制过程中营养成分也损失不少。很多蔬菜,要保持其营养和风味,可以生吃,或用水快速焯一下。如果觉得味道淡,可以蘸些酱油、醋,或用少许香油加盐,自制酱料。但不提倡蘸沙拉酱,因为其热量和脂肪含量较高,营养价值却有限。芝麻酱、花生酱等营养丰富,可以适
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