用开水煮饭保存维生素B1
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><FONT size=3><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">有人习惯用冷水煮饭</SPAN><SPAN lang=EN-US>,</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">其实这是不科学的。因为米经冷水浸泡后吸水膨胀，使糊粉层营养物质大部分溶于水中，随着水温升高，水中的维生素</SPAN><SPAN lang=EN-US>B1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">也部分逸出，水中呈碱性的盐离子也导致</SPAN><SPAN lang=EN-US>B1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">遇热被破坏……这样就会使米饭中的</SPAN><SPAN lang=EN-US>B1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">受到严重破坏，长此以往会造成</SPAN><SPAN lang=EN-US>B1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">缺乏症。</SPAN> </FONT></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.75pt"><SPAN lang=EN-US><FONT size=3> <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></FONT></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">因此，煮饭最好是用开水下米，这样米边吸收水分边被加热，蛋白质遇热凝固使米粒完整，水沸过程中氯酸钙分解为氯气和水，氯气随水蒸气蒸发掉，部分凝固的蛋白质可保护</SPAN><SPAN lang=EN-US>B1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">，避免其溶于水中，大大保存了</SPAN><SPAN lang=EN-US>B1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">的含量。</SPAN></FONT><SPAN lang=EN-US><o:p></o:p></SPAN></P>
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