[caption id="attachment_2446" align="alignleft" width="300" caption="Improper cooking of vegetables may lead to stroke"]
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Vegetable stew for too long, which would have been high temperature destroy the vitamin, such as vegetables of folic acid in the heat and light environment are unstable and repeatedly heated up to 50% loss rate of 90%.
Hazard: The increased stroke risk
These errors, if there is a long time, is likely to affect the body folic acid, vitamins such as the absorption of nutrients. Over time, inadequate absorption of nutrients is likely to pose health risks.
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