Unverified82% confidenceFactTime unknown
西兰花、菜花等十字花科蔬菜富含维C和叶酸,焯水30-60秒即可保留营养并去除部分草酸;绿叶菜草酸高者(苋菜、菠菜)建议焯水后再制泥以减少草酸对钙吸收的影响
1
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82%
Confidence
Long-term
Relevance
-
First Seen
Sources
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