Can vitamin and vegetables be mutually taken the place of

Can vitamin and vegetables be mutually taken the place of
Summary: Vitamin C is easy and is oxidized by the oxygen in the air, the longer time what the vegetables fruit is preserved is, the more vitamin C incurs loss. So unless use the correct cooking method, otherwise even choose the above-mentioned coloured vegetables, also it is very difficult to meet the human body of every day to its need, so except relying on food, the preparation taking in vitamin in right amount has certain function of health care.
On one hand, vitamin can't replace the vegetables. This is because vitamin in the vegetables is the natural composition existing according to certain proportion, and vitamin preparation is mostly artificial synthesis, the two are different to some extent on properties. The vegetables are the aggregate of many kinds of vitamins, and vitamin preparation is mostly single. It is not the vitamin to have some in the vegetables, are similar to vitamin to the function of the human body, for instance biological flavonoids, chlorophyll,etc., so the vegetables are more overall to healthy function. Also contain non- vitamin nutrient components such as mineral, microelement, carbohydrate, cellulose,etc. in the natural vegetables, nutrition is more overall. So, it is almost impossible to want to replace the vegetables with vitamin preparation. Take little vegetables, take vitamin C or take other method of vitamin at the same time, makeshift, obtain overall balanced nutrition, take vegetables fruit important than take vitamin far just.
On the other hand, the vegetables can't replace vitamin preparation either. This is because: First, not all vegetables are rich in vitamin C, unless you choose green, red, this kind of vegetables and fruit purple meticulously, 100 milligrams of vitamin C that otherwise it is very difficult to meet every day's needs. Second, vitamin C is water soluble, so while washing the vegetables, very easy to lose; The intersection of vitamin C and high temperature of afraiding, temperature to heat time to be too long cook, such as stewed dish, earth pot,etc., vitamin C will be destroyed in a large amount in the vegetables; Vitamin C is easy and is oxidized by the oxygen in the air, the longer time what the vegetables fruit is preserved is, the more vitamin C incurs loss. So unless use the correct cooking method, otherwise even choose the above-mentioned coloured vegetables, also it is very difficult to meet the human body of every day to its need, so except relying on food, the preparation taking in vitamin in right amount has certain function of health care.
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