Should not use cold tap water to cook lose nutrition

When people cook, are accustomed to using cold tap water, in fact, it is unscientific. Because of cold tap water contains a certain amount of chlorine, in the cooking process, it will destroy a large number of food was contained in the human body can not be a lack of vitamin B1.

It is measured using cold tap water for cooking, the loss of vitamin B1 level and cooking time, cooking temperature is proportional to, under normal circumstances, the loss of about 30%. If cooked boiled water for cooking, vitamin B1 can be against the loss, because the cooked boiled water, chlorine gas with water has evaporated.

According to food tests showed that: In the process of cooking with cold tap water, vitamin B1 loss of quantity and cooking time, cooking temperature is proportional to (that is, the longer the cooking time, cook the higher the temperature the greater the loss), Under normal circumstances, the loss of about 30%.