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How to match the cooked food to protect calcium
{ 10:28 AM, Monday 4 August 2008 }
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How to match the cooked food to protect calcium In the cooking method, " protect calcium " Cooked food collocate skill have it mix meat and vegetables there aren't food, beans valley. While cooking, it influences calcium to absorb the factor utilized to try hard to remove, in order to save more calcium. 1,Cook the meat dish and often use the vinegar. Fish in sweet and sour sauce, sweet and sour spareibs,etc. benefit the cooked food that calcium absorbed most. logistics company Overseas Removal Moving company, Moving services Worldwide Relocation, Freight Logistic Services Ocean Transportation Air Freight Forwarder Office Relocation The vinegar is the food of tart flavor, not only can remove the peculiar smell, can also make the calcium in fishbone, sparerib dissolve out. The content of protein and calcium in the fish, sparerib is relatively high, in the acid environment, calcium stays with protein, easiest to absorb. While cooking, can warm up braising for a long time with the small fire, make calcium in the fish, sparerib dissolve appearing more complete. 2,Stew the bean curd with fish. Contain vitamin D in the fish, can promote the absorption of the calcium in the bean curd, make the biological utilization ratio of the calcium raise greatly. 3,The tomato is fried the egg, mustard greens to fry the soya bean etc. " Enrich the calcium " Function is good too. Vitamin C can promote the absorption of the calcium, and the tomato is the food enriched with vitamin C, fry with the egg together, vitamin C in the tomato can promote the absorption of the calcium. Make the absorption rate of the calcium improve. The mustard greens are rich in vitamin C too, can make the absorption, use of the calcium improve greatly as soya bean and food. 4,Green vegetables such as spinach, three-coloured amaranth,etc. are blanched first. In digestive tract, oxalic acid, plant getting sour to combine a insoluble compound into with calcium while being easy, influence the absorption of the calcium. So, the oxalic acid, plant sourly when too high of the food, not only influence the absorption of one's own calcium, still influence the absorption of the calcium in other food. So, should try hard to remove these and is unfavorable to factor that calcium absorb while cooking. Because oxalic acid is apt to dissolve in water, can be before cooking. Blanch spinach, three-coloured amaranth,etc. in the boiling water, remove oxalic acid, fry with bean curd, in this way, would not form insoluble calcium oxalic acid. 5,Soak the rice in the warm water first, or cook more wheaten food fermenting. Contain a lot, plant sour of the the rice and flour, can form insoluble planting sour calcium with calciumBusiness Gift| Hong Kong Gifts and Premium| Promotional Premium | Advertising Premium| Premium Gifts| Executive Gift Box Tin Box, Metal Box, Cans, Tin Containers, Tins, China Tin Box, Tin Box for Food, Tin Cans, Tin Manufactory, Gift Boxes,Metal Cans, Decorative Tins, Iron Box, Tin Packaging Tin Box for Biscuits, Tin Gift Box, China Tin Cans, Tin Can Manufactory, influence the absorption of the calcium. For this reason, can ferment the flour, or soak the rice among the warm water first, can remove and plant the acid partly. 6,Eat after the soya bean sprouts. Soya bean ( soybeans) Middle plant the sour content very much high, adopt way that sprout, the ones that remove of the the soya bean plant sour. Meanwhile, the reducing content of vitamin C not originally contained in the soya bean increases greatly, can promote absorption and use of the calcium. { Post a Comment } { Last Page } { Page 3 of 5 } { Next Page } |
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