The diet of the elderly is not only delicious, but also rich in
nutrients and easy to absorb.
Cheng Yiyong, former chairman of the
Chinese Nutrition Society, said that the benefits of cooking casseroles for the
elderly are many. Casseroles are made from clay.
The biggest advantage of
cooking casseroles for the elderly is that the ingredients are easily digested
and absorbed. Compared with other pots, the casserole is heated and
heat-dissipated more evenly.
It can be cooked for a long time. It is suitable for
foods that need to be simmered, simmered and stewed. This cooking method can
make the food gradually soften in the soup at 100 degrees Celsius.
It is smooth
and smooth, and breaks down the macro molecular nutrients in food into small
molecules, making it easier for the human body to digest and absorb.
At
the same time, when stewing, boiled beans and other foods with higher dietary
fiber content, the casserole can make the ingredients absorb enough water,
easier to chew and digest, and will not cause stomach upset in the elderly.
Many
foods are rich in antioxidants, such as vitamin C, carotene and a variety of
phenolic compounds, which are very much needed by the elderly, and casserole
cooking can better protect the antioxidants in the ingredients.
If it is
fried, fried or fried in a metal pot such as a wok or a stainless steel pot,
the antioxidant substances will be damaged by high temperatures to varying
degrees.
In
addition, Chinese people often mix a variety of ingredients when cooking in
casseroles, such as chicken stewed mushrooms, potato stewed beef, pork noodles
stewed cabbage, etc., this method is suitable for the body to take more
comprehensive nutrition.
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