Grilled Fish is the Most Nutritious Way of Cooking

Experiment: Fish rich in nutrition, taste delicious, very popular with everyone loved. Fish nutrition should be how to eat it? The experiment compared a variety of common ways of cooking, the nutrients in fish change.

Experimental Methods: catfish as raw material, metal frame were determined grilled fish, steamed, braised, microwave, boiling, frying six methods of cooking, a variety of vitamins and minerals in fish preservation rate.

The results: fish rich in B vitamins such as vitamin B1, vitamin B2, vitamin B6 and so on, there is a small amount of vitamin A and vitamin E. Various cooking methods in our laboratory according to the corresponding changes in nutrients, a healthy cooking method for ranking.

First, barbecue fish. Fish in Victoria B2, B6, A and Victoria E Victoria losses are small, only a slight loss of B1 dimension. Meanwhile, after a barbecue, fish in calcium, potassium, magnesium content was significantly increased.

Second, steamed fish. Will lose more vitamin A and maintenance of B1, the other vitamins and minerals preserved.

Third, boiled fish. Significant loss of water-soluble vitamins, Victoria B1, B2, B6 significantly reduced, minerals are lost.

Fourth, microwave cooking. Victoria B1, B2, B6 significantly reduced, Omega -3 fatty acids decreased, other vitamins and minerals preserved.

Fifth, braised fish. After frying, pour out oil complex operation, braised fish, the loss of vitamins and minerals are large, but also a significant increase in fat content.

Sixth, fried fish. High-temperature deep-fried to a variety of vitamins and minerals are a lot of damage, and the fat content increased significantly.

Laboratory suggestions:

1. Grilled smaller fire. Be sure to grasp the method of grilled fish. Baking time by a slow flame must not touch meat, fish prevent scorching can cause cancer. Family can buy iron grills for cooking.

2. Steamed fish and stir to boiling water. Steamed fish when we have to wait until the boiling water, stir full steam. Steam volume of raw materials as small as possible, thin to reduce the steaming time. Do not pour out, after a good steaming oil.

3. Boiled fish and more soup. Boiled fish seasoning should be light. Because a lot of soup in the dissolved nutrients, the proposed multi-boiled fish soup.

4. Microwave temperature as low as possible to do the fish. Reduce nutrient loss, keep fish nutrition.

5. Braised fish less oil discharge. Braised fish Jianzhi put as little as possible when oil, fry the time is shorter. Less oil when the cream sauce, thicken more, to reduce fat intake.

6. Fried fish. Starching when fish eat the shell when the yellow peel, eat inside the fish, reducing fat intake.

source: health guide