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高麗菜切絲營養會流失？營養師這麼說 #LINETODAY

https://today.line.me/TW/article/dff6bcea109908c454365474919c4bccc501f051ba54e5703b225ec7630a9efc?openExternalBrowser=1
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新光醫院營養師蘇怡瑄說，這是真的，因高麗菜切絲後表面積變小，相較未切絲的片狀高麗菜，會加速維生素、礦物質等營養流失。

References

http://www.appledaily.com.tw/realtimenews/article/new/20170207/1046124/
高麗菜切絲營養會流失

係金ㄟ　高麗菜切絲營養會流失 | 蘋果日報

最近高麗菜盛產，坊間有一說法，高麗菜切忌切絲烹調，以防營養流失。新光醫院營養師蘇怡瑄說，這是真的，因高麗菜切絲後表面積變小，相較未切絲的片狀高麗菜，會加速維生素、礦物質等營養流失。 蘇怡瑄指，高麗菜富含硫化物等植化素、維生素B群及纖維質，其中硫化物等植化素有防癌效果，維生素B群則可保護神經細胞，維持專注力及舒緩壓力、焦慮，而纖維質則可促進排便，但因硫化物易導致胃脹氣，建議若有胃潰瘍、胃炎、胃食道逆

http://www.appledaily.com.tw/realtimenews/article/new/20170207/1046124/

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